I have not had much luck in making candy, most likely because I do not own a candy thermometer. I have tried to make caramel multiple times with only a few successes. Caramel needs to be made with a watchful eye and an overwhelming amount of patience. If you blink, it could turn from the perfect caramel sauce to an overcooked, burnt mess. Carla Emery states that you should melt the sugar but "don't scorch [it]!" This recipe is much more simple than any other recipe I have used because it includes only two ingredients and the entire process involves only 2 steps. The next time I make caramel I should be aware that I do not need to own a candy thermometer to know when the caramel is done cooking. I need to train my eyes to recognize when the color of the sauce transitions from light to dark brown. This sauce will last indefinitely and can be used to color or flavor a recipe.
1. Put sugar into a pan and melt it slowly. (The amount of sugar depends on how much caramel sauce you would like to make. I would suggest starting with 1-2 cups.)
2. Cook until the color is dark brown.
3. Add as much boiling water as the amount of sugar you started out with. (This would be either 1-2 cups if you follow the directions above.)
4. Slowly continue cooking until you have thick syrup.
5. Pour into a jar and put a lid on it.