Making Caramel

As the sugar and water boil the liquid gradually changes colour to become caramel, as illustrated above. Make caramel in a heavy-based saucepan and cook over high heat without stirring. If crystals appear on the surface, brush down from the side of the pan using a clean pastry brush dipped in cold water. The pan should be removed from the heat as soon as the caramel reaches the colour illustrated on the right.