How to caramelize sugar?

[Nicholas Forystek]

In a deep stove pot, put in 1/4th cup of water, and dissolve two teaspoons of unflavored gelatin thoroughly, slowly, by light sprinkling it stirring the water around or, keeping it a low heat, once completed, dissolve half a cup of sugar or up to as much as will dissolve, and one fourth couple of corn syrup, with a table spoon of Maraschino cherry juice or a flavor syrup like Grenadine, bring to a medium heat, being sure not to let it rise bubbling over, it will happen fast at just the tip of the temperature, which you don't want to be at anyway because it will discolor for how long it needs to cook, becoming burnt, watch it carefully until you know your temperature, it may take up to 5-6 hours. It should appear like a rolling fountain from the center with thick syrup towards the edges, use a toothpick to dip in and pull it out, if it hardens, it’s ready, you’ve caramelized sugars, oh I forgot, you may need something like empty ice cub trays and a handle Pyrex with a pour spout, to quickly pour the syrup into molds before it hardens when taken off the heat. Wait for them to become room temperature and enjoy hard candy!