Instructions

To make the Caramel:
Make the Caramel using either the WET or DRY method:
For the Dry method: add 1/2 cup sugar to a large saucepan or small skillet.
Heat over medium-low heat. When the sugar begins to melt and turn golden, swirl the pan to redistribute the sugar. DO NOT STIR.
Continue to swirl the pan every 20 seconds or so until all the sugar is melted and the caramel is medium amber in color.
Evenly divide the caramel between 6 Pyrex glass cups or 6 ramekins.
For the WET Method:
Add 1/2 cup of sugar to a medium saucepan and pour 2 Tablespoons of water over the sugar. Add 1/4 teaspoon fresh lemon juice. DO NOT STIR.
Heat the saucepan over medium heat.
Continue to cook until the syrup starts to turn pale gold. Lift the pan off the heat and swirl.
Continue to cook until the caramel is a medium amber color.
Evenly divide the caramel between 6 Pyrex glass cups or ramekins. Place the ramekins in a large baking dish (I used a 9 x 13 inch Pyrex)