When granulated sugar is slowly heated, it melts and turns golden brown. This process is known as caramelization.
The sugar must be melted in a heavy pan (not iron) over very low heat. Pour it into the pan (Step 1) and stir constantly with a long-handled spoon. The sugar will become lumpy (Step 2) as it begins to melt.
After a few minutes the sugar liquefies, turning the color of straw. If you continue to heat it, the sugar will turn deep brown, then will become black and burn.
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To halt the caramelizing process, remove the pan from the heat and stir in one-quarter cup boiling water (Step 3), or the amount called for in a recipe. Because of the temperature difference between the sugar mixture and even boiling water, it must be added slowly to keep spattering to a minimum (Step 4).
In addition to stopping caramelization, the water dilutes the sugar to a syrup that can be used in recipes such as flan. If the sugar was simply allowed to cool, it would harden into a brittle mass.
The syrup may be stored in a heat-proof jar. Although it will harden on standing, the syrup will remelt if jar is gently reheated in hot water.
