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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
