Ingredients: sugar, 1000 grams of water, 1000ml of caramel. Steps of how to make caramel: 1space prepare a clean pot without oil and water, a slightly larger one, and put in 1/3 of the white sugar (white sugar or soft white sugar can be used).

Note?: Do not add anything else to the pot except sugar.

Step 2: Heat the sugar over medium-high heat in space.

Step 3: Stir in space when the sugar begins to melt to prevent it from sticking to the bottom of the pot.

Step 4: The sugar will slowly melt as the temperature rises. Continue stirring slowly until all the sugar melts.

At this time, you can turn down the fire to a minimum.

Step 5: When all the sugar in the space is melted and fine bubbles begin to appear on the surface of the syrup, turn off the heat and move the pot to a cool place (because the temperature of the sugar is extremely high, the remaining temperature will cause the syrup to continue to overflow the pot).

Note?: This time needs to be controlled well. You can only turn off the heat earlier, not later. If it is too early, the sugar will not be burnt enough. If it is too late, the syrup will erupt like a volcano. So be sure to pay attention to safety and do not leave the stove.

Step 6: After the temperature of the syrup cools down slightly (about 10 minutes), add 1000 ml of water to the pot.

Note: Never add water just after turning off the heat, otherwise your kitchen will erupt and the syrup will spray everywhere.

Pour slowly when adding water.

Step 7space add the remaining 2/3 sugar.

Step 8: Turn on the lowest heat and simmer for 1 hour.

Step 9: Do not cover the pot when cooking in space, because sugar can easily overflow the pot, and it will not overflow if it is not covered.

And this process also requires some water vapor to evaporate, making the syrup more viscous.

The caramel will be ready in an hour and must be completely cooled before being stored in a container.

The syrup doesn't look viscous when it's hot, but becomes viscous when it's cold.