Make the caramel
(check out my guide about caramel to learn more): In a medium heavy-bottomed saucepan (large enough to coat the surface with an even thin layer of sugar), heat water and sugar over medium heat. The caramel will usually start to brown at the edges first. In that case, gently push the liquefied sugar towards the middle of the pan using a heatproof utensil such as a whisk, spatula, or wooden spoon. Mix the sugar occasionally, or swirl and shake the pan to cook evenly and prevent it from burning, but don’t over mix as this encourages clumping. If clumps form, that’s ok; they will eventually melt.