Caramel is a food which has a color from beige to dark brown and a sweet toasted flavor, derived from the caramelization of sugar.

[edit] Ingredients

[edit] Steps

Get a heavy-gauge aluminum saucepan that is pale in colour. That way, you can easily see the contrast between the colour of the metal and the darkening colour of the caramel.
Warm the pan gently over a medium heat for a few moments then place 12 tablespoons white sugar in the pan, still over a medium heat. keep an eye on the sugar, until it begins to melt. You will start to see brown spots forming, that's normal.
Wait about 5 minutes, then the sugar will start to melt and turn liquid around the edges. Now give the pan a good shake and leave it again until about a quarter of the sugar has melted.
Give it a gentle stir with the wooden spoon and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour. The whole thing should take about 10 minutes from start to finish follow and it is important to be patient and not try to rush it – this is where most people go wrong with making caramel. You must allow the full amount of time at a medium heat.
Then take the pan off the heat and add 2 tablespoons of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use!

Remember not to put on a plate when it is hot, and let it cool, because if you do so, it will be very difficult to get off, so enjoy!
Tastes amazing with fruit.