Add water and sugar into a saucepan, mix it a bit until the sugar is more or less dissolve. Bring it to boil on a medium heat and let the mix thicken and get the golden brown caramel color (the darker it gets, the bitter and harder it will be. I prefer mine a bit on the darker and bitter side).
It can take couple of minutes but you need to watch it continuously so it does not burn... No need to mix it after start boiling. Just move the sauce pan with circular movements from time to time so the heat will be even among the whole sugar mix.
Once you are happy with the color and texture, remove it from the heat and let it cold down for a bit, prepare a parchment paper and spread the liquid caramel on it to harden. (don’t pour it when it is still too hot and runny)
And again be really careful when you handle the caramel.... "It BURNS REALLY BAD"