Transform Sugar into Syrups and Caramels

This has always been my weakness in candy making. But I'm really thankful for my mother's old recipe book, I've finally learned how to determine the different stages of caramelizing sugar.

Ingredients:
sugar and water (amount will depend on what the recipe requires)

First Step: Place sugar and water in a pan. Stir gently over low heat to dissolve the sugar. With a pastry brush dipped in hot water, dissolve any sugar crystals on the side of the pan.
Second Step: Once the sugar has dissolved, stop stirring, put the thermometer (if you'll be using one) and increase the heat a little to bring the syrup to a boil.

Stages:
Small Thread Stage - Allow some of the syrup to dribble from a spoon. It should fall in a fine, short thread (thread-like). Thermometer reading: 102°C (215°F)

Soft Ball Stage - drop a little into a bowl/glass of iced water. Lift out the solidified lump. You should be able to roll the syrup into a soft ball between your fingers. Thermometer reading: 115°C (238°F)

Hard Crack Stage - drop a little into a bowl/glass of iced water. Lift out the solidified lump and bend it. It should snap apart.. Thermometer reading: 157°C (315°F)

Caramel Stage - once it begins to turn into a pale amber color. Thermometer reading: 173°C (345°F)

*Depending on your stove, it can transform from one stage to another in just a couple of minutes (much faster from caramel to *burnt* stage LOL). If you want to stop in any stage, immediately remove it from heat and place the pan on a basin with cold water to arrest cooking.

There's so many things you can do with these from glazes to icing.