125 g Palm or golden granulated sugar
150 ml Water

Bring the sugar and water to the boil in a small heavy-based saucepan. Cook for about 3 minutes, stirring, or until the sauce becomes syrupy. Remove the saucepan from the heat. Add a little more cold water, and pour into a heatproof container. This sauce will keep, covered, in the refrigerator for about 10 days.