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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!