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.

Hi, Cla!

Welcome!

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

Hope the recipe is wonderful!

—ak

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.