Caramel

I know it may sound silly to experts like you, but I have problems making caramel. I put 75 gr. of sugar with a little water (1/4 glass) in a non-stick pan and after a while the water evaporates producing thick white big balls and the only thing I can do is throw away everything. Could you please help me?

[Wambly]

I have never tired to make caramel in a nonstick pan, so I couldn't tell you if there is some kind of funky chemical reaction going on...
I was taught to avoid aluminium, use either stainless steel or copper.

The big white ball is the sugar that has recrystallized...

Once you have the sugar desolved (over low heat) in the water, bring to a rolling boil and don't stir it anymore. Reduce the heat and wash down the sides of the pan with a brush dipped in water as long as you see the sugar trying to recrystalize. (needs to be a CLEAN brush).
When it has reached the desired color, set the pan in some cold water to stop the cooking process.

If you add a little corn syrup into the formula you add invert sugars that are more resistant to recrystallization ..
Ratio:
1/4 cup water
1/2 pound sugar
3/4 oz corn syrup

Hope this helps