Caramel is sucrose heated beyond 160°C, undergoing pyrolysis to produce a complex mixture of volatile aromatics, bitter compounds, and deep amber colouration. Two methods dominate professional kitchens: dry caramel and wet caramel, each with distinct advantages. Dry caramel begins with granulated sugar added directly to a heavy-bottomed pan over moderate heat. The sugar at the base melts first; gentle swirling — never stirring with a utensil — redistributes the liquefied sugar over unmelted crystals. This method is faster, reaching caramel temperatures within 8–10 minutes, but demands vigilant attention because without water as a buffer, temperature accelerates rapidly above 170°C. The dry method suits small batches and applications where water content must be minimal, such as caramel cages and nougatine. Wet caramel dissolves sugar in water (typically 30% water by weight of sugar) before heating, requiring boiling off the water before caramelisation begins. This extends the timeline to 15–20 minutes but provides a wider control window and more even colour development. Glucose syrup at 10% of sugar weight prevents crystallisation. Light caramel (160–166°C) carries buttery, sweet notes suited to crème caramel and sauces. Medium caramel (166–175°C) delivers toffee and nutty complexity for caramel buttercream and praline. Dark caramel (175–190°C) produces pronounced bitterness appropriate for colouring and gastrique. Beyond 190°C, carbon dominates and the sugar is burnt. Stopping the cook requires either plunging the pan into ice water or adding a measured volume of hot cream or water — cold liquid causes violent sputtering and potential burns. When deglazing with cream for a caramel sauce, the cream must be pre-warmed to at least 35°C and added in a steady stream while whisking to form a stable emulsion. The ratio for a flowing caramel sauce is 200g sugar, 80g butter, 200ml cream; for a thick caramel, reduce cream to 120ml.
Choose dry method for speed and low-moisture applications, wet method for control and even colouring; never stir dry caramel with a utensil — swirl the pan only; add glucose or acid to wet caramel to prevent recrystallisation; arrest cooking immediately at target colour using ice bath or warm liquid addition; pre-warm cream before deglazing to avoid dangerous sputtering
Use a stainless-steel or copper pan — dark-bottomed pans make it impossible to judge colour accurately; for caramel decorations, add 10% isomalt to the sugar to extend working time and improve humidity resistance; when lining moulds for crème caramel, work immediately — caramel sets within 30 seconds at room temperature; save crystallised batches by adding water and re-dissolving over low heat rather than discarding
Stirring dry caramel with a spoon, creating crystallised lumps throughout; adding cold cream to hot caramel causing explosive spattering and burns; walking away during the final 5°C before target — caramel accelerates and burns in seconds; using a thin aluminium pan that creates hotspots and uneven caramelisation; failing to have all deglazing ingredients pre-measured and within arm's reach before starting
Michel Roux, Eggs; Harold McGee, On Food and Cooking; Pierre Hermé, Larousse des Desserts