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Add sugar and water to a saucepan
Bring to a rolling boil and boil exactly 5 minutes on medium heat
Do not caramelize
Remove from heat
Let the syrup cool for 5–7 minutes until it is still hot, not cold
Transfer the warm syrup to a blender
Add 1½ cups (150 g) milk powder to the blender
Blend 30–45 seconds until completely smooth
Pour into a container
Refrigerate minimum 3–4 hours
Store refrigerated up to 1 week