With the dry method, sugar is melted in a pan without water; it is fast, but if the heat is uneven, one area can burn before another melts. With the wet method, water is added to the sugar; it dissolves first, then the water evaporates and the sugar caramelizes. It is slower but more even. The dry method has a lower risk of crystallization, while sugar splashed onto the sides of the pan during the wet method can seed crystals.
The dry method is the simplest: put only sugar in the pan and heat it. The sugar starts to melt and color at about 160°C / 320°F. It is fast because there is no water to evaporate. However, the sugar touching the bottom melts before the layer on top; if it is not stirred, the bottom can burn while unmelted granules remain on top. That is why a heavy-bottomed pan and low heat are almost essential for dry caramel. Spreading the sugar in a thin, even layer helps it start melting more evenly.
For the wet method, add some water to the sugar. The sugar first dissolves in the water, forming a clear syrup. As the water evaporates over the heat, the sugar concentration rises and the temperature gradually increases. Color begins to develop in the same way. This method takes longer, but heat is distributed much more evenly through the mixture, so one area of sugar does not burn before another. Use just enough water to moisten the sugar; any more only lengthens the wait.
Crystallization risks occur at different points in the 2 methods. The dry method has no water, so there is no solution to seed crystals; the main danger is burning. With the wet method, droplets that splash onto the sides of the pan while boiling dry and form crystals. Even 1 crystal falling back into the mixture can trigger crystallization throughout it. That is why the sides of the pan are wiped with a wet brush when making wet caramel; boiling syrup can cause serious burns, so work carefully and keep your face away from the pan. You can also cover the pan during the first few minutes so steam washes down the sides and reduces the same risk.
Choose the method based on the job. The dry method is practical when you need a small amount of caramel and want to work quickly. For a large batch of caramel sauce or candy that needs to reach a specific temperature, the wet method is safer because it is easier to monitor with a thermometer. In the dry method, the temperature rises very quickly, and a delay of a few seconds can make the caramel bitter. With the wet method, you can stir until the sugar dissolves, but once it starts boiling, do not put a spoon into the pan.
In both methods, color alone is an adequate indicator, so the color of the pan can make the task easier. In a light-colored pan with a shiny interior, you can see the caramel’s true color; in a dark pan, it looks darker than it is and may be removed too early. Caramel continues cooking from the pan’s heat after it is taken off the burner, so remove it from the heat a little before it reaches the target color. Prepare the mold or tray for pouring the caramel ahead of time, because cooled caramel stops flowing within a few minutes.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.