How to Caramelize sugar- Easiest way from start to finish

Caramelizing sugar is not as easy as it sounds and specially when you get to do it for any dessert..
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I have caramelized sugar so many times and finally I found the easiest way of doing it & wanted to share it will you all..

This tip (using hot water) was given to me by one of my relatives who lives in CA, she mentioned to me during a visit there, I tried & it worked so well :)

It took me 16 minutes to caramelize one cup of sugar and in this video I have the entire 16 minutes fast forwarded in some sections and shrinked to a 5 minute video. So you can see the entire process of caramelizing sugar.

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INGREDIENTS:
- 1 Cup of Sugar
- 1/4 cup of Hot water
- Saucepan with a heavy bottom
- Dish to transfer Caramel

Tips:
- I use hot water so it helps to melt sugar fast & reduce the time you keep stiring sugar
- Use a pan with a heavy bottom as it will distribute temperature evenly. You can use stainless steel or a non stick pan with this method. I have used both.
- Don't stir but swirl gently, its important to keep the temperature even at all times (it looks like I am swirling fast because it is fast forwarded)
- When it starts to bubble sometimes you will notice a thin foam building up on the surface of melting sugar, that means it is starting to caramelize, most the time you can avoid it by breaking that foam just by swirling. I have done it so many time!!! :D
- When sugar starts to get brown in color, keep a close look as it changes color really fast. Take off the heat when you get to the desired color so it won't cook more
- Transfer immediately to a dish to avoid further cooking
- Swirl dish few times to cover walls if needed, cooler the caramel gets will starts to hold on to the walls of the dish
- To wash the pan that use to caramelize sugar: pour water & leave it a side for sometime, so the sugar will melt :)

***MOST IMPORTANT THING IS, CARAMELIZE SUGAR IS SUPER HOT!! DO NOT TOUCH IN ANY TIME AND AVOID SPLASHING OR SPILLING ON YOU! HANDLE WITH CARE!***

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