Warm nutmeg syrup tastes great drizzled over frozen vanilla yogurt, pancakes or waffles. The longer you heat the sugar-water mixture, the more the liquid evaporates - and the thicker, more concentrated the syrup. There is a point of no return, however, when you end up with hard, brittle, pseudo-candy, so don't walk away from the stove when preparing this. If you want a really dark-colored syrup, use dark brown sugar; for a golden, maple syrup shade, use light brown sugar. From the "Caribbean Light" cookbook.