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.
