This is a vintage recipe that has been around for decades. Typically, caramel syrup was made in a cast iron skillet though a heavy saucepan works just as well. Once made, it can be stored in the refrigerator for months.
2 cups brown sugar or granulated sugar
1 cup very hot water
In a heavy saucepan, melt the sugar over low heat stirring frequently. Do not let it scorch. It will turn to a medium brown, clear liquid. Do not cook it beyond this point.
Remove the pan from the heat and very slowly drizzle in the very hot water, stirring as you go. Continue stirring until the mixture is again smooth. The syrup is complete.