Step 1

Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don't bring it to the boil until all the sugar is dissolved.

Step 2

Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.

Step 3

Cook until the mixture is a rich golden colour - don't let it burn. Remove from heat - the residual heat continues to colour toffee.