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Janet

In article >, lid
says...

> The great fun in caramelizing sugar is that the timing is so critical.
> Just a few seconds too long and you get awful burnt sugar. I wouldn't
> use a thermometer and would rely on my eyes instead.

Ditto to all that.
When caramelising sugar you need to stay in the kitchen watching the
pan; do not wander off to the bathroom or to answer the front door.

And, be careful to use a big enough pan and avoid skin splashes from
that boiling syrup; it's far hotter than boiling water.

Janet