Ketjap Manis - cooking recipe

Ingredients

1 cup dark brown sugar, packed
1 cup water
1 cup soy sauce
7 tablespoons dark molasses (treacle for my Aussie friends!)
1 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper

Preparation

Combine sugar and water in 2 quart saucepan.
Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
Reduce heat to low.
Stir in remaining ingredients and simmer 3 minutes.
This will keep 2-3 months tightly covered in the refrigerator.