HELP please! can't get my caramel sauce right

[peanutbutter]

I'm putting 5oz cold water into a pan with 9oz caster sugar then stirring over a low-moderate heat until the sugar is dissolved. then i'm turning up the heat a little until the liquid is simmering but..... nothing happens - gaaah.

first attempt i stirred because i didn't know not to - ended up with a pan of sugar. second attempt it was still simmering merrily away 40 mins later without the slightest suggestion of ever intending to go golden brown.

can anyone tell me what i'm doing wrong?

sorry to push but i'm hoping to get this blasted sauce done tonight so there's less to do tomorrow - can anyone help me?

No idea but it does sound yummy.

too much water! Often recipes just say sugar only no water.

oh bumflaps! this is out of the gary rhodes book i bought today. should i put 3oz instead do you reckon?

Did it again, this time with 2.5oz water. it just separated into crystals while boiling. what the F is it i'm doing wrong?

i've got a tin of condensed milk so i'll give that a go tomorrow instead.

Try butter,sugar and double cream-sorry no quantiities-I just bung in what looks righ and it is YUMMY!

I rule! i did one last attempt (my 4th) and it's perfection. I poured near-boiling water onto the sugar in the pan and it ensured the sugar was totally dissolved. then it took about 10mins or maybe a bit less, of rigorous boiling and voila! lovely golden brown caramel to which i added double cream . It's gorgeous. burnt my tongue on the spoon though .