- 1 cinnamon stick
- STEP 1
Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
- STEP 2
To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.