Caramel/caramelize

To cook sugar until it turns a lovely amber color (temperature about 350°F or 180°C). To caramelize sugar using the dry method (i.e. when only sugar is called for), use the following procedure: place one-third of the sugar in a heavy-bottomed saucepan. Cook until it forms a light caramel. Add the next third of the sugar and stir. When this quantity has reached the same color, a light caramel, add the last third of the sugar. This ensures that the sugar is thoroughly cooked. It provides a rich flavor; though it is not used for decorative caramel as its color is not always suitable.