Step 1: Pour 30 grams of cold water and 100 grams of granulated sugar into the pot. Stir the sugar in the water first to spread the sugar evenly on the bottom of the pot. If the sugar and water are not stirred evenly, it may crystallize due to uneven heating during cooking.

Step 2: Start with a big fire. Stir the sugar while simmering over high heat to speed up melting. When the water surface bubbles, stop stirring immediately and turn to medium-low heat.

Step 3: Do not move the small pot while it is bubbling, wait for the sugar to caramelize and change color. This time lasts about 10 minutes. Judge the time based on the thickness of the bottom of your pot and the firepower of your stove. Never stir during this period. Once stirred, it will crystallize. No matter how much water is added and heated, the particles will remain and will not return to a completely liquid state.

Step 4: When the sugar caramelizes to a light yellow color, shake the small pot with your hands to allow the sugar to flow and make the color uniform. At this time, pay close attention to the color of the sugar. When the color turns light amber, immediately turn off the heat and continue shaking the small pot until it turns into caramel color. It takes about tens of seconds to go from light amber to caramel color. If you don't turn off the heat in time, the caramel will burn easily.

Step 5: It takes about 2 to 3 minutes from the time you start shaking the pot to the completion of the caramel. Add 30 grams of hot water and stir the caramel and water evenly. You can continue to sit on the stove while it is still warm to allow the hot water and syrup to blend faster. The caramel is done.