Put the water, sugar and corn syrup into a small saucepan and place on the heat and cook until you have a uniform mixture.
During cooking, clean the sides of the pot with a brush to keep the sugar from burning. Do not stir the mixture while it is cooking or you may interrupt the crystallization process.
Instead, shake the pan to allow for the caramel to cook evenly. If you have a candy thermometer, bring the caramel up to 150°C or 300°F. If not, cook until amber in color.
Then, remove the pan from the heat and place what you want to caramelize on a toothpick. Dip it in the liquid caramel, turning it so that it is evenly covered.
Work as quickly as possible so that the sugar doesn’t cool down and crystalize. Remove the food from the saucepan and let the excess caramel drip off.
Place caramelized ingredients on a sheet of parchment paper to cool. When caramelizing fresh fruit, remember that it contains water and may cause the sugar to melt too quickly.
Once the fruit is cool, caramelized fruit can be stored in a sealed container.