When I reposted my Christmas Plum Cake recipe, my inbox was full of requests for the recipe for caramel syrup. Though I have given the procedure in the post, I made a separate video to show you the exact stages of the syrup. If you love caramel based cakes, then you need to master the art of making the syrup. The recipe is not such a big deal for this syrup as it has only two ingredients sugar and water. You can either use the usual granulated sugar or use dark brown sugar. I prefer the dark brown sugar as it gives a nice colour to the syrup. The most important part of getting the caramel to right consistency comes with experience. But even though you didn’t get the correct consistency, you can easily modify and the syrup will not be wasted. The consistency of the syrup should be like that of honey. Sometimes, the syrup after cooling may be thin. If so just boil it for 2-3 minutes and you will get the honey consistency. And sometimes you may end up with a much thicker syrup. In that case, just add 2-3 tablespoons of water, bring the syrup to boil until the thicker syrup dissolves into the water. Remove from stove and allow it to cool. Voila! You will be happy with the syrup consistency.
Dark Brown Sugar-2 cups
Water-1 /2 cup + 1 cup
In a sauce pan combine 2 cups of sugar and 1/2 cup of water.
Bring it to boil.
Keep on stirring it at regular intervals.
The syrup will stop boiling and start bubbling.
The colour of the syrup will change to darker brown and the place will be filled with the caramel aroma.
Add water little by little and keep on whisking the syrup.
Make sure to keep your distance from the stove as the mixture will splutter a lot.
Once 1 cup of water is fully added and the caramel is completely dissolved in the water, bring it to boil.
Let it boil for 2-3 minutes.
Remove from flame and allow it to cool.
The syrup will be thinner while hot but will become thick once cool.
Transfer to a jar and refrigerate.
Use it in plum cakes and caramel cakes.