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Combine the sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring gently just until the sugar dissolves. Once the mixture is clear and beginning to bubble, stop stirring entirely.
Increase the heat to medium-high. If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water. Cook, without stirring, until the syrup turns a deep amber color — the color of dark honey — and registers 350–360°F (177–182°C) on an instant-read thermometer, about 8–12 minutes. Watch closely once the syrup begins to color, as it can go from amber to burnt in under a minute.
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