Caramelising sugar is the process of heating it to the point that it melts and then cools as a hard glaze. This technique is used for desserts such as crème brûlée.
-Light the blow torch and hold it a few inches from the sugar.
-As soon as the sugar bubbles and turns golden-brown in one area, move the flame to another area.
-If you don’t have a blow torch then a very hot pre-heated grill will do the job.