Caramelizing sugar is less tricky when a small amount of water is added to help dissolve the sugar. Water also acts as a thermostat to slow the rapid heating of the sugar, decreasing the chance of burning. Check out these tips.
Take steps to prevent crystallization or a grainy texture. Use a recipe that calls for a small amount of corn syrup only stir as the recipe directs (not too often).
Use the correct pan size. Caramelizing sugar will bubble up as it cooks. Use a pan that feels heavy for its size and is light in color.
Seriously, it’s hot! Use oven mitts, and go slowly when moving the pan or pouring the hot sugar mixture from the pan. Do not taste!
Keep an eye on color. In seconds the sugar can go from perfect dark amber to overdone. Start over if the sugar burns.