Ingredients:
200g (7oz) sugar
300ml (½pint) water
1. Put 200g (7oz) sugar in a heavy-based pan with 150ml (¼pint) water. Heat gently to dissolve sugar without boiling.
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2. Bring to boil then continue to cook without stirring until it turns a dark golden colour.
3. Once syrup starts to colour, watch it closely – colour can deepen rapidly, and very dark caramel may taste burnt or slightly bitter. It’s important not to stir caramel, otherwise it may crystallise.
4. Turn off heat and pour in 150ml (¼pint) water. Stir and leave to cool. Serve.
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Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Classic glass measure jug (0.5 litres), Pyrex. Wooden spoon, chef's own.
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