For the caramel, place the caster sugar in a heavy-based pan with 2 tablespoons of water and the golden syrup and place over a medium heat. Using a sugar thermometer, bring the caramel up to 140˚C. If you don’t have a sugar thermometer, cook the sugar and water until it becomes a shiny, medium dark brown caramel. Hot sugar is very dangerous in contact with little hands, so keep safe when doing this.
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