110 g (1/2 cup) caster sugar
60 ml (1/4 cup) water
125 ml (1/2 cup) water, additional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place sugar and water into a saucepan. Cook over a low heat until sugar dissolves. Raise heat and boil liquid. Stop stirring once liquid is clear; otherwise mixture will caramelise.
Cook for 12–15 minutes, until liquid begins to colour; the desired colour is a lovely mix of gold and caramel, not dark brown. If needed, carefully swirl the saucepan to mix the caramel.
Remove from heat and carefully add additional water; it will probably spit and spurt quite a bit at this stage, so take care. Stir well to make sure all caramel comes from the bottom of saucepan.