• Firstly, in a heavy based saucepan, add 1/2 cup sugar and 1/8 cup water. Let it come to a gentle boil. Do not stir. Let the sugar melt.
• When bubbles appear, just swirl the saucepan.
• Cook the mixture on low heat. You will see gradually the color changes from white to light brown to a darker shade. Swirl the pan intermittently.
• The mixture will froth, and large bubbles will appear. Color deepens to dark brown.
• Now keeping yourself at a safe distance, pour ¼ cup boiling water. Be cautious the mixture can splatter.
• Once boiling water is added, stir well.
• Then add a cup of granulated white sugar. Mix till sugar dissolves.
• Cook on low heat till the syrup thickens a bit. Now add the lime juice to prevent crystallization of sugar. Cook for 3-4 minutes till the syrup thickens a bit.

How to check consistency of Dark Caramel

• Add a few drops of syrup to a bowl. On cooling the syrup should not be too runny. As it cools further it will be viscose like honey. It should feel quite thick and stringy between index finger and thumb. Treacle is now ready.
• Turn off the flame. Let the caramel cool for a few minutes. While still hot, transfer to a clean dry container to cool down completely.
• Secure the lid and store in a cool place away from sunlight.

How to store Treacle

• Handle treacle with dry and clean spoons and hands. Moisture can lead to contamination.
• Transfer treacle in an airtight container secured with a tight lid.
• Store treacle at room temperature. Store treacle in a cool and dark place away from direct sunlight.
• Over time, if treacle crystallizes, then just gently heat the treacle in a warm water bath to dissolve the crystals. Don’t overheat.