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Prepare all the ingredients.
Place sugar into a copper sugar pan or a stainless steel saucepan.
Add a little bit of water. Quantity of water is not so important. You need enough to be able to moisten the sugar.
Place the sugar pan on medium heat and bring sugar to a boil.
Clean the sides of the sugar pan with a wet brush to avoid eventual sugar splashes burning on the sides.
The sugar is still translucid and boiling begins to slow down because the syrup is thicker and thicker.
Slowly, the syrup turns a nice blond colour. When sugar turns to caramel, it means there is no more moisture and the water added in stage 3 is completely evaporated. At this stage, the caramel reaches the temperature of 150°C and higher.
Continue cooking until you obtain the desired colour. Be careful: a too dark caramel will taste bitter.
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