Burnt Sugar Sauce

Mix the sugar and 1 cup (250ml/8 fl oz) water in a deep pan and stir over low heat, without boiling until the sugar has dissolved. Increase the heat and bring to the boil. Brush down the side of the pan with pastry brush dipped in water to prevent sugar crystals from forming. Reduce the heat and leave to simmer, without stirring until the mixture turns dark brown and begins to smell burnt.

Place a tea towel in the sink to stand the pan on (the hot pan can cause the sink to buckle if it is not protected). Transfer the pan to the sink, place a tea towel over your arm to protect it and add 3/4 cup (185 ml/6 fl oz) water to the pan. The mixture will splutter violently. When the sokterring subsides, return the pan to medium heat and stir with a wooden spoon until th e caramel dissolves and comes to the boil. Reduce the heat and simmer for 1 minute.

Leave the sauce in the pan to cool then pur into an airtight container and refrigerate overnight to let the sauce thicken.

	Brush down the side of the pan with pastry brush to prevent crystals forming.
	Place a towel over your arm and take care when adding the water.
	Stir with a wooden spoon until the caramel dissolves and comes to the boil.