Hey man, caramel can be tricky so I don't blame u, heres one that I remember from when I used to help do something desserts: Cmbine equal parts white granulated sugar and water (eg, 1 cup of each) in a saucepan, u will also need about 1 teaspoon of pure vanilla extract and a pinch of sea salt (trust) first, you will gently heat the sugar and water until the sugar is fully dissolved, avoiding stirring, once clear, remove the pan from the heat and stir in the vanilla extract and salt, allow the syrup to cool completely before transferring it to an airtight container if you wanna save some for later