Caramel forms the flavorful base of many puddings. To make it, heat granulated sugar in a dry pan over medium heat, stirring or gently swirling until it melts and turns a warm amber. Watch closely so the sugar does not burn; once the color is right, remove the pan from the heat.Carefully add a small amount of warm water or cream to the hot sugar to stop the cooking and create a pourable caramel. S...More