Muscat-caramel syrup

AT A GLANCE

  • Serves 10 people

  • 440 gm (2 cups) raw caster sugar
  • 170 ml muscat
01   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.

Note This recipe makes about 600ml.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

DAVID MORGAN AND EMMA KNOWLES

FEATURED IN

Nov 2010

Nov 2010

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