It's quite simple really, water + sugar + high heat + 15-20 minutes. I thought it was 50/50 water to sugar but think that might have been a mistake as it took longer.
It just needs faith that it's gonna turn into a carmel, it starts off as a clear liquid, then after 10 minutes it's bubbly and I noticed the spoon (wodden) i used to stir left a crust when I put it on the table, and then it turned into a white foam that went yellow and then a few moments later brown.... when I then plonked in the fruit it was soo dark and I was like "Oh shit, too much", but it's alright.
( G/PP 💩💩💩💩💩&#128, Sat 18 Jun 2011, 22:18, 1 reply, 15 years ago)

Are you not needing more sugar than water?
This is something I'd like to try.
( The Disappointed Caravanner of the year, Sat 18 Jun 2011, 22:32, Reply)

I'm not 100%, the 50/50 thing worked, but it took a lot longer than it does when they do it on the telly, I think they just add about 20% water.

( G/PP 💩💩💩💩💩&#128, Sat 18 Jun 2011, 22:34, Reply)

B69?
You're the trained chef.

Your verdict?
( The Disappointed Caravanner of the year, Sat 18 Jun 2011, 22:51, Reply)

Just had a taste, it's really nice, I over-flowered the pastry though which was a mistake as you can taste the raw flower... but it's good for my first attempt =)

( G/PP 💩💩💩💩💩&#128, Sat 18 Jun 2011, 23:02, Reply)