Butterscotch

• 1 lb (450 g) Demerara sugar
• 2 heaped tablespoons golden syrup

Measure the sugar, golden syrup and water into a saucepan. Stir to dissolve the sugar over low heat. Brush down the sides of the pan frequently with a pastry brush dipped in water. When the sugar grains have all dissolved bring up to the boil. Boil rapidly without stirring, or until the temperature on a sugar thermometer reads 240°F (116°C), or a little dropped into a saucer of cold water forms