Article in English: To make caramel using the wet method, you will need two cups of white, granulated sugar, half a cup of water and a quarter teaspoon of lemon juice or cream of tartar.  If you only require a small amount of caramel, you can halve the quantities provided above: one cup of sugar, a quarter cup of water and 1/8 teaspoon of lemon juice or cream of tartar. Depending on the desired thinness or thickness, your ratio of sugar to water will vary. The thinner you want the sauce, the more water you should add. Watch the mixture closely until it reaches a uniform rich, brown color. When the entire contents of the pot reach this even tone and are slightly thickened, you know the caramelizing process is done.  As soon as the caramel reaches the desired color, remove it from the heat immediately. If you leave the caramel too long it will turn almost black in color and have a burnt, bitter smell. If this happens, you will need to begin again. Use your caramel  to top a flan, to make caramel candies or spun sugar, or simply drizzle it over ice cream!  Caramel hardens very quickly after it cools down. If you wait too long to use it on your dessert, it could be too stiff to pour or spread. If this happens, simply place the saucepan back over a low heat and wait for the caramel to liquefy again. Swirl the pan rather than stir.

Summary in Vietnamese:
Chuẩn bị nguyên liệu. Biết khi nào thì việc thắng đường caramel hoàn tất. Cho đường caramel vào món tráng miệng ngay lập tức.