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Recipe for Caramel Syrup

posted 19 Nov 2012, 11:01 by R A   [ updated 19 Nov 2012, 11:10 ]
Sugar - 1 cup
Water - 1 cup

In a flat bottom Kadai or saucepan add the sugar and keep stirring it continuously. Let the sugar change to golden brown (If you want to make golden caramel syrup to decorate cakes, add 1/4 cup of water and remove and store it in air tight container).

If you want to make a darker brown syrup then keep stirring till the shade changes. Heat the water and add  hot water to the brown syrup and boil it for another 5 more minutes. Let the syrup cool and store it in air tight container.  

Important thing to Note:Keep stirring the sugar and every few minutes tilt the pan to ensure that it doesnot stick to the bottom of the pan. When adding hot water to the brown syrup keep your face away so that steam wont hurt you.