CARamel Sugar Syrup
Caramel Syrup, is made by caramelising sugar. Caramel Syrup resembles Honey or Maple Syrup and is a basic syrup that is vastly used in desserts. It is a thick syrup which is slightly bitter in taste. It is used in cakes to give a caramelised flavour, specially in Plum Cake. It is also a major part of Creme Brûlée, Flan, Caramel Custard, Salted Caramel Sauce or Marshmallow Creamer.
  • 4 tbsp - White granulated Sugar
  • ½ cup - Water
  1. Evenly spread the sugar in a heavy bottomed sauce pan.
  2. Keep the flame on low or medium. Do not stir.
  3. The edges of the sugar will start melting and turning golden in colour
  4. Swirl the pan as the sugar starts melting more and keeps turning gold.
  5. When ¾th of the sugar has melted mix it all up with a spoon.
  6. Keep stirring and let the syrup bubble away on low flame till it turns dark gold.
  7. Now very carefully add water to this. Be careful as it will bubble up and may splatter. So keep some distance.
  8. Suddenly the sugar syrup will crystalise and will turn dark rum colour. It will for a crystal or stick to the spoon.
  9. Do not worry. Place it back on low flame and stir till all the crystalised sugar melts.
  10. Let it boil for 15 mins till the syrup reduces to half and thickens.
  11. The syrup should be have the consistency of Honey.
  12. Once the syrup reaches the desired consistency, take it off the heat and let it cool.
  13. Keep stirring it once in a while as it cools.
  14. Store it at room temperature for a week or two or use it as desired.
Recipe by MADaboutkitchen at