- Add sugar and lemon peel to non greased frying pan on medium low heat.
    - Allow sugar to dissolve and stir gently for 30 seconds.
    - As sugar turns golden, turn heat off to avoid burning it.
    - Add 1 cup of water and pour. Stand back for safety as you do this.
    - Some of the sugar will stick to the pan but as you stir the water in, the result
       is a golden brown caramel liquid.
    - Remove the lemon peel and pour liquid into a container to cool down. 
    - Store in the fridge ready for use.

    This caramel liquid can be used in brulee, puddings, cakes and even decorate
    desserts.
    Of course you can buy this already made from most shops, however the homemade     version has no preservatives and keeps well in the fridge for days.