Sugar heated, will turn into caramel, first light golden in color, then brown, then black. (over done) The darker the caramel the more intense the flavor.
Correct temperature: For best results, use a candy thermometer and heat to 320 degrees for a light flavor and 350 degrees for a deeper more intense flavor.
Even Cooking: Begin with a low heat, and no stirring, until sugar has completely melted. Bring to a boil only after the sugar has melted. Do not stir once the boiling has commenced.. Shake pan back and forth while cooking. Once cooked, remove from heat and transfer to a clean, heat proof container. Place over a pot of simmering hot water to keep warm.