Step 1

Use a heavy-bottom saucepan. Get a high quality, four quart saucepan to cook the caramel in. A heavy bottom is especially important because it allows for the temperature to distribute more evenly. Thin saucepans tend to have isolated areas of heat, which can easily burn the caramel.

Step 2

Test the caramel with a candy-specific thermometer. Candy thermometers are crucial for cooking caramel because sugar can easily burn, ruining the caramel. These thermometers are made specifically for testing oils and sugars so you can cook your candies to the ideal temperature. Your local Target, Walmart, or other large supermarket should have these in stock.

Step 3

Stir with a proper spatula. A rubber spatula is ideal for stirring the mixture as plastic spatulas can burn and melt under high temperatures. Stainless steel spatulas can be useful as well, but they can easily scratch your saucepan.

Step 4

Have a 9 by 13 inch metal baking pan at the ready. This pan is necessary for the final step when you transfer your mixture from the saucepan. Be sure to get a high-quality, clean baking pan so any rust or caked-on food won’t find its way in your candy.

Step 5

Gather a spoon, a bowl, and some ice water to test the mixture. These supplies will be necessary during the boiling so you can assess the consistency of the caramel. Be sure to have these at the ready so you don't waste precious time gathering the materials while the caramel could be burning.