How to make
Put the sugar with 1 1/3 tbsp (20 ml) of water in a saucepan.
Make the caramel, being careful not to burn it. Add the remaining water, stir and leave it on low heat until it melts completely and turns into a syrup.
This brown sugar syrup for cakes and desserts is perfect for pouring over sponge cake.
You can add a little cognac or rum to enhance the flavor.
