Granulated sugar melts into a sheet of candy glass. Granulated sugar is another name for the common refined sugar found in pantries and on many tables. The tiny crystals of sugar melt into a singular mass at around 320 degrees F, and the particles must be heated evenly to avoid burning. Once the sugar has melted, the cooking process must be safely and abruptly halted. Melt some table sugar for a basic dessert or dessert topping.
Heat the heavy-bottom pan over medium-low heat for two minutes. Pour 2 tbsp. water into a small dish, and set it next to the stove.
Plug a sink, and fill it mostly full with cold water and ice.
Sprinkle the granulated sugar onto the hot surface of the pan in a thin layer. Shake the pan gently to distribute the sugar evenly. Increase the burner heat to medium.
Dip a pastry brush into the water dish, and paint the sides of the pan with it. Re-moisten the brush in the small dish of water when it dries. Shake the pan occasionally to heat the sugar evenly.
Remove the pan from the heat when the sugar has melted into a solid sheet of bubbling candy. Dip the bottom of the hot pan into the sink full of ice water. Move the pan back to an empty stove burner when the sizzling sounds stop, and allow the sugar to cool until hard.