Caramel Syrup

• 125 g caster sugar
• 55 ml hot water
• ½ tsp

Put the sugar into a heavy-based saucepan over a medium-high heat and allow to dissolve and caramelise, without moving the pan. When it has reached a rich caramel colour, take the pan off the heat. Protecting your hand with an oven glove, carefully pour in the hot water and stand back as the caramel will spit and splutter viciously. Return the pan to a low heat and stir until any lumps of caram