Hey guys, today I’m talking caramel. More specifically, I’ll be talking about the two different methods to make caramel: the dry method and the wet method.
Back in 2013, when I had about 2 readers a week (my mom and mother-in-law), I already dedicated a post to this. It’s still under ‘Basics and Tips’, and in it I explain all about how to make a wet caramel. I had meant to supplement the post later once I learned how to make a dry caramel, but since I’ve never gotten around to actually doing that, I figured I’d just rewrite the whole thing. So I did. And because there is a lot to say about caramel, I decided to dedicate not 1, not 2, but 3 posts to it! To keep things nice and organized 😉
Over the next few days, I’ll post two how-to’s: one on making a dry caramel, and the other on making a wet caramel. But first, some background information! In this post, I’ll be discussing:
- the difference between wet and dry caramel and which method is best,
- some caramel safety tips,
- tools you need to make it,
- how to tell when caramel is done,
- why it’s fine to stir caramel,
- and how to wash up afterwards.
So here goes!
First of all, let’s be safe. Caramel is hot, hot, hot. And not the good kind of hot (think: Chris Hemsworth). Nu-uh, the kind of hot that leaves burns. So take a few precautions when you make it: