How to Make Caramel - The Dry Method
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This method is a bit harder than the 'wet method'. Be careful not to let the sugar burn.
  • 200g (or 1 cup) granulated sugar
  1. Add the sugar to a light-colored, medium-sized saucepan (without a non-stick coating). Give the pan a shake to spread the sugar in an even layer, then place over low to medium heat and allow the sugar to melt.
  2. The sugar will start to melt and caramelize at the edges of the pan first. Once the edges of the sugar are caramelizing, grab a heatproof rubber spatula and start bringing the caramelized parts into the middle of the pan, to where the sugar hasn't melted or caramelized yet.
  3. Keep stirring with the rubber spatula until all the sugar has melted and caramelized. Squash stubborn sugar lumps against the sides of the pan with the spatula if necessary.
  4. Cook the caramel until it turns a dark amber color (or until you're happy with the color).
  5. Once the caramel has turned a deep amber color, stop the caramelization process. Either remove from heat and gently dunk the bottom of the pan in the water bath to stop it from caramelizing any further, or, if you're making a caramel sauce, add butter or cream to stop the cooking process.
  6. If you're making the caramel to make caramel decorations (aka: if you didn't add butter, cream, or other liquid ingredients), use it immediately after you've stopped the cooking process, because the caramel will harden in the pan as it cools.
  7. To clean the pan afterwards, simply fill with warm water, place over low heat, and allow the water to come to a simmer. The caramel will melt.
Recipe by The Tough Cookie at