Golden Syrup

Put 1/4 cup sugar in a small heavy saucepan

and shake pan so the sugar is in an even layer.
Sprinkle it with 1/2 tsp vinegar and 1 tsp water.
Cook over low heat, without stirring, for 5 minutes.
Increase heat to medium and cook until syrup has taken
on a
light caramel colour, 5 to 6 minutes.
Immediately remove from heat and pour in 1/3 cup light
corn syrup.
Do not stir, but let it bubble for 2 to 3 minutes.
When the bubbling stops, stir well.
It can be stored at room temperature for several months.