1.   Continue stirring until the sugar caramelizes.

2.   At higher temperatures, sugars caramelize and proteins and carbohydrates break down and recombine to create complex flavors.

3.   Boil without stirring, until sugar caramelizes and turns a very dark amber.

4.   In a small pan over low heat, slowly boil the sugar and water until the sugar has lightly caramelized.

5.   Left to their own devices, their natural sugars will caramelize through slow cooking.

6.   Over time and when exposed to heat, the sugar caramelizes.

7.   Run under broiler till sugar caramelizes..

8.   Saute over medium high heat until sugar has caramelized to dark brown and apples are cooked.

9.   Saute until sugar has caramelized, and apples are almost translucent.

10.   The cream can and must be prepared hours in advance and the sugar caramelized just before serving.