Washing the pan afterwards: that's also fun. Likely, sugar will have stuck and crystallised at the bottom. Scrubbing is pretty much useless, but you can do the following. Put a little water back in, and some lemon juice if the caramel is proving really obstinate. Heat up the pan slowly, stirring all the while, until the caramel dissolves again. Et voilĂ ! What type of sugar: same advice as for caramel. White refined sugar is preferable, as it has the fewer impurities (I'll note, though, that I've never actually made this with white sugar, because we seldom have any at home). I used blond cane sugar (raw sugar), but I don't think brown sugar will work as there are too many molasses in it.