There are basically two ways to make caramel, the first is: granulated sugar and water cooked to a certain extent and then turn off the fire and then add water; the second is: granulated sugar dry cooked to a certain extent and then turn off the fire and add water, there are also in which the addition of olive oil, butter, in order to is to maintain the texture and taste, you can try a different approach yourself.

The second party is easier to do, the output is also more fragrant, so I will introduce this method to you. Flat-bottomed tall pan, preferably material and bottom thicker, so that the heat conduction is more even, the best color lighter, so that it is easier to see the color change when cooking sugar. Do pastry sugar a small bowl, directly into the pot with medium heat dry cooking.

After about 5 minutes, the sugar around the edge of the pot will start to dissolve, and you'll see a circle of sorts, which is when you'll need to shake the pot a bit, and continue to cook until about a quarter of the sugar is dissolved. Take a wooden spoon, you can use the same stirring stick that you used to cook the siphon, and gently stir until all the sugar is melted and amber in color. This process should be slow, don't be in a hurry, and don't overheat the fire, or it will really turn into charcoal.

Take the pan away from the heat and set it down in a safe place. Prepare a good amount of hot water and pour it directly into the cooked sugar sauce. Always wrap your hands and arms in a thick cloth or wear gloves. The next step is to keep stirring, and if you find any hard lumps you can go back to the fire and heat it up and cook it again. When it cools down you'll know if you put too much or too little water in and you can make the proper adjustments next time. Take a bite, it tastes really good.