To make homemade caramel, bring 1.5 kg of sugar and water to a boil, covering them, without stirring and avoiding dirtying the sides of the cooking container (in this case, it should be made of copper).
When it reaches caramel point, add 0.5 liters of warm water, being very careful to avoid splashing.
Bring to the boil and bring to a boil.
Cool and store covered at room temperature and that's it!
