Substituting wet caramel for dry, and vice versa
Posted: 06 September 2012 03:12 PM   [ Ignore ]
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Hi, everyone!

As a die-hard Rose fan (and a former professional baker), I have always used the wet method for making caramel.  I found an intriguing new recipe that calls for a dry caramel.  Does anyone have any opinions about simply adding a little water and making a wet caramel instead?  All the water cooks off anyway, right?

Thanks in advance.

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Posted: 06 September 2012 04:59 PM   [ Ignore ]   [ # 1 ]
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Hi, Cla!

Welcome!

I completely agree.  Make it either way—the end product is the same.

Hope the recipe is wonderful!

—ak

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Posted: 06 September 2012 10:07 PM   [ Ignore ]   [ # 2 ]
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Yes, the end product should be similar as sugar doesn’t caramelize until all the water has boiled off.  I’ve read that the main reason to use a wet caramel is to give more control over the final color/temp.  The implication is that a dry caramel progresses very quickly and perhaps a bit unevenly once it begins to caramelize, so it’s more difficult to control the process.

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