Place 1 cup
sugar in a heavy bottomed saucepan; evenly moisten with 1/4 cup water and set over medium-high heat. When mixture comes to a full boil, dip clean pastry brush into water and wash down the sides of the pan periodically to dissolve sugar crystals. Reduce heat to medium, simmer for 4 to 6 minutes while gently swirling pan to avoid stirring mixture until it reaches a deep amber color. Immediately remove from heat and quickly divide mixture among molds and with an oven mitt. Tilt molds to coat sides with caramel before mixture cools.