- 440 gm raw caster sugar (2 cups)
- 170 ml muscat
- 1Combine 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.
Note This recipe makes about 600ml.