Is possible to create a transparent caramelization?
It is possible and not particularly difficult to make candy that is completely clear.

However, it is not possible to have caramelization that is clear and colorless. When sugar is caramelized the sucrose begins to decompose from the heat. This gives us the distinctive delicious flavor but also changes the color of the sugar. It will go from yellow to brown to black... and then to the trash.

110C (230F) is not nearly hot enough to caramelize sugar-- that starts happening around 170C (340F). If you simply keep your syrup from overheating it will stay clear. As with all candy making, this is easier to do with an accurate thermometer and slow heat.