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This syrup is what gives the flavour to the caramel cake and caramelized butter frosting. Be very careful when making caramel syrup. Wear long sleeves and have a pair of long oven mitts nearby. Do not attempt to make this if you have little people around. The recipe comes from Shuna Fish Lydon’s website. I cut the original recipe in half; that is all you will need to make both the cake and the frosting.
1 cup granulated sugar
1/4 cup water
1/2 cup water (for stopping)

• Place 1 cup of water nearby.
• In a medium sized stainless steel saucepan with tall sides, combine 2 cups of water and 1/2 cup of sugar.
• Place the pot on maximum heat.
• Cook the syrup until dark amber in color. Do NOT leave the pot, not even for a second. Watch the color develop. Syrup should have a dark amber colour for the flavour to fully develop.
• When the colour is dark amber, remove the pot from the heat for a moment and turn the heat down to medium.
• The next step is dangerous. Do not attempt this with little people around.
• Put on a pair of long oven mitts and put the pot back on the stove.
• Now stand back from the stove as far as you can, and very carefully pour the 1 cup of reserved water into the syrup. The caramel will jump and sputter about!
• Whisk over medium heat for a few minutes and then remove from heat.
• Let the caramel syrup cool down to room temperature before using.
• Although it is easier to work with caramel syrup on the day it was made, left over syrup can be heated up slightly in the microwave.



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