Caramel syrup

Preparation info

  • Makes about

    375 ml

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a convenient sauce to have, as it remains liquid and stores well. Apart from being very good served spooned over pannacotta, you can serve it simply over sautéed fruits.


  • 300 g (10½ oz) caster (superfine) sugar
  • 375 ml (


Put the sugar into a small saucepan with 185 ml (¾ cup) of hot water and stir it to dissolve. Put it over a medium heat until it begins to caramelise. Swirl the pot around to distribute the heat evenly. Wa