You can either pour only sugar in a heavy bottomed pan and heat until it melts, being very careful not to let it progress beyond "golden" to "burnt," or you can mix the sugar with a little bit of water and boil that together.
I think it's a little easier to mix the sugar with the water because the sugar doesn't clump that way.
When the caramel turns golden, add a bit of whipped cream and butter, stirring all the while and being very careful not to get burned. This stuff is HOT. Liquified sugar- which sticks to you- can give you second degree burns.
I used 1 cup of sugar with a few tablespoons of water, boiled til golden, then added a 1/2 cup of heavy cream and 2 T of butter. Add it slowly and stir continually. This makes a nice consistency for dipping apples. We had the caramel with Granny Smith Apples and Brie cheese mmmmmm!
I'll have to send you my mom's recipe. We make it every year for Christmas. Rather good, a little more time consuming, but good. :)
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