Heat the granulated sugar and 2 tablespoons of water over medium-high heat. (It's less likely to fail if you use granulated sugar rather than caster sugar.)
After a while, it'll start to bubble and turn translucent. Prepare water in a large bowl to cool the pot.
Here, it has started to brown. Once it has started to brown, it gets burnt quickly, so keep your eyes on it! Prepare 1 tablespoon of water.
You will see less bubbles after a while and that's the sign to finish. When it turns nice brown color, turn off the heat immediately, and add 1 tablespoon of water. It tends to splatter, so be careful!
Put the bottom of the pot in the large bowl with water, and let it cool a little. By doing so, you can prevent the caramel from browning further after you remove it from the heat.
Drop 1 spoonful of caramel at a time on parchment paper. If the caramel in the pot turns hard, heat up a little!
I made 52 tablets this time. When preparing large custard puddings, use 2 tablets per serving.
I put the caramel tablets between 2 sheets of cling film to store. Roll up the cling film and keep them in the fridge.
They look like this photo. Apparently, you can coat them with granulated sugar and keep them in a jar to prevent them from sticking together.
Story Behind this Recipe
It's expensive to buy caramel tablets so I've been making caramel tablets ever since I learned that I could make them myself. I always use this recipe because it's easy to make. I've never failed with this recipe!
Once the sugar mixture has started to brown, it gets burnt quickly, so keep your eyes on it! You can't make the caramel tablets with light brown sugar. You can make them with caster sugar, but I strongly recommend using granulated sugar. It's less likely to fail with granulated sugar.