Making caramel can be a challenging endeavor, especially highlighted by mishaps observed on shows like 'The Great British Bake Off.' The process involves two primary techniques: dry and wet. The dry method, which uses just sugar, can produce a deep flavor quickly but poses a high risk of burning. In contrast, the wet method incorporates water, allowing for a slower, more manageable cooking process ideal for beginners. It mitigates common mistakes, such as crystallization, enabling a smoother result without sacrificing sweetness or texture.
Caramel is notoriously tricky, often leading to contestant meltdowns on 'The Great British Bake Off.' Making it is simple in ingredients, but the process can quickly go awry.
The dry method of caramelizing sugar - just sugar, no water - is quick and gives you deep, nutty caramel fast, but it's fussy and easy to burn.
The wet method is slower and more forgiving, making it great for beginners to control the process and reduce panic while creating a silky texture.
If the sugar crystallizes while using the wet method, there's no need to toss it. Simply add more water to improve your caramel.
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