Caramel Sauce

[Sweet Sauces]

225g/8oz granulated sugar

290ml/½ pint water

1. Place the sugar in a heavy pan with half the water.

2. Dissolve the sugar slowly without stirring or allowing the water to boil.

3. Once the sugar is dissolved, turn up the heat and boil until it is a good caramel colour.

4. Immediately tip in remaining water (it will fizz dangerously so stand back).

5. Stir until any lumps have dissolved, then remove from the heat and allow to cool.