Swirl the pan as the sugar starts melting more and keeps turning gold. When 3/4th of the sugar has melted mix it all up with a spoon (like in pict 4)
Hold the pan near a sink ,keep some distance, and add water to this. Be careful as it will splatter everywhere.
Suddenly the sugar syrup will crystalise and will turn dark rum colour. It will for a crystal or stick to the spoon (like in pict 6)
Store it at room temperature for a week or two. Use it in cakes, drizzle it over icecream…