Muscat-caramel syrup

1.Combine sugar and 160ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (10-12 minutes), then remove from heat. Gradually add muscat (be careful as hot caramel will spit), then add 50ml water, return to heat, stir until combined, then cool and refrigerate until required.