Start with caution. Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged. I don’t want you to get burned!
Place granulated sugar in the bottom of a large (at least 2.5-qt), heavy-bottomed saucepan. Turn heat to high medium and watch sugar carefully as it begins to melt.
Once the sugar begins to melt, stir constantly with a balloon whisk like this one. It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.