Things You'll Need:
- Sugar
- Pan
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Step 1
Use a small, clean, dry saucepan. You can use non-stick or stainless as long as the pan is clean and dry.
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Step 2
Start with white granulated sugar until you know what you are doing. Put a half-cup of sugar in the pan and stir slightly to allow the sugar to rest in an even layer on the bottom of the pan.
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Step 3
Turn the burner on to medium heat. If you are using gas, you should watch the sugar closely, as gas cooks hotter than electric heat.
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Step 4
Add a little water to the pan and stir constantly with a wooden spoon. You can include anything you typically use with candy making in this process. Keep scraping down the sides of the pan to keep the sugar cooking consistently.
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Step 5
Stir the mixture until it reaches a boil. Swirl the pan around to keep the syrup moving until it begins to turn amber brown.
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Step 6
Take the pan from the heat just before it has reached the desired color. If you are making a dark brown caramel or are worried about over-cooking, put the pan in an ice bath after removing it from the burner. This will stop the cooking process immediately.
