Making caramel

The process of heating sugar until it melts and browns into caramel, either on its own (dry caramel) or dissolved in water first (wet caramel).

Making caramel: Amber caramel bubbling in a stainless steel saucepan with a wooden spoon
  • Techniques and preparation methods

Also called: dry caramel, wet caramel

In the dry method, sugar is melted directly in a pan and stirred gently as it liquefies; it is fast but browns unevenly if left alone. In the wet method, sugar is dissolved in water and boiled, which is slower but easier to control. Caramel turns light amber at about 320 to 340°F (160 to 170°C) and darkens quickly after that.

Stray sugar crystals can make a wet caramel seize into a grainy mass, so many cooks brush the pan sides with water or add a little corn syrup or lemon juice. Warm cream and butter added at the end turn caramel into sauce; they bubble up hard, so add them carefully.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Prepare and Plan Dessert Menus, Modern Pastry and Plated Dessert Techniques (BCcampus open textbook)
  2. Garnishes, Modern Pastry and Plated Dessert Techniques (BCcampus open textbook)
  3. Making caramel (Q183440), Wikidata