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Preheat the oven to 325°F (165°C). Arrange six 6-oz ramekins in a deep roasting pan and set aside.
Combine 3/4 cup granulated sugar and the water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture is clear, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly.
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