Caramel: What it is and how to make it

🍯 Let’s Talk About Caramel!

Ah, caramel. I don't think I know a single person who doesn't love it. Whether it’s drizzled as a sauce, layered into a filling, whipped into frosting, or (let’s be honest) eaten straight off the spoon—caramel is liquid gold. It’s rich, sweet, smooth, and has the magical ability to elevate literally any dessert.

🤔 So... What Is Caramel, Really?

We all know what caramel looks like, but what is it actually?

At its core, caramel is simply sugar that’s been cooked until it melts and changes color—a process called caramelization. As sugar heats, it transforms from white crystals into a golden, gooey, flavorful syrup.

If you’ve never made caramel before, it can feel a little intimidating—but don’t worry! In pastry school, I learned two tried-and-true methods that produce silky, delicious caramel every time.

🔥 Method 1: Dry Caramel

Dry caramel means no water added—just sugar, heat, and patience.

• Start with plain granulated sugar in a clean saucepan (you can also add glucose or use a mix, depending on what you're using the caramel for).

• Set it over medium heat and let it melt slowly. No stirring at this point!

• Watch the sugar go from clear → pale yellow → amber → deep golden.

• Once it hits your desired color, you're done! 🎉

From here, you can stir in butter, cream, or even a pinch of salt (because let’s be real—salted caramel = elite).

✨ Tip: Dry caramel cooks fast, so keep a close eye on it. It can go from perfect to burnt in seconds.

💧 Method 2: Wet Caramel

Wet caramel is just like the dry method, but with a little water added at the start.

• The water helps the sugar dissolve more evenly and gives you a bit more control.

• It takes a little longer to cook (since the water has to evaporate), but that slower pace means it’s harder to burn.

• You still want to avoid stirring once the sugar dissolves, but it’s more forgiving if crystals start to form.

• You can swirl the pan gently or use a wet pastry brush to wipe down the sides and prevent crystallization.

Once it reaches that perfect caramel color, the finishing touches (butter, cream, salt) are exactly the same as the dry method.

🎉 The Takeaway

Whichever method you try, the end result is the same: a delicious, rich caramel that can be used in endless ways—from sauces and fillings to frostings and glazes.

💡 If you’re new to caramel-making, start with the wet method—it’s a bit more beginner-friendly. But once you’re comfortable, the dry method is quicker and delivers slightly deeper flavor.

I hope this short little post was informative! Let me know if you give it a try and which method you use!

May all of your bakes be as sweet as your caramel 😊