When making caramel, some of the cane juice will crystalize and cling to the sides of the pot as the water evaporates. This could potentially burn and affect the caramel’s flavor. To prevent this, dip a small pastry brush in cold water and brush the sugar crystals clinging to the sides back into the caramel. Use sparingly so as not to add more water to the caramel. Remember, when it reaches the amber color stage during cooking it is 350 to 380 degrees! Handle with care and avoid getting it on your skin.