6 Rules of Making Caramel Every Home Cook Should Master

Making caramel looks simple—just sugar, right? But honestly, a lot of us mess it up at home. It’s one of those things that seems easy until you’re standing over the stove, wondering if you’re about to burn the whole batch.

You have to pay close attention to temperature and timing. If you don’t, you’ll end up with crystallized or scorched sugar before you know it.

These six rules can genuinely help you get the hang of caramel and make it taste like something from a fancy bakery. We’re talking about picking the right pan, heating techniques, when to pull it off the stove, and how to add stuff without a sugar explosion.

1) Use a heavy-bottomed pan to ensure even heat distribution

Your pan makes or breaks your caramel. A heavy-bottomed saucepan spreads heat evenly, so you don’t get those random burnt spots.

Thin pans? They’re basically a recipe for disaster. Some parts get way too hot while others barely melt.

Heavy pans have thick metal bases, so the heat stays steady. It’s way easier to control the caramel when the temperature isn’t jumping all over the place.

Stainless steel tri-ply or multi-clad saucepans are solid choices. They’ve got thick sides and bottoms, so everything heats up nice and even.

Cast iron and enameled cast iron work too. They heat up slowly, which is great for keeping sugar from burning in a flash.

Don’t use thin aluminum or lightweight pans. Cheap, thin cookware just makes caramel stressful and unpredictable.

Size matters. Pick a pan with a wide, flat bottom so the sugar can spread out. If the pan is too small, you’ll get uneven heating and stirring becomes a pain.

Deep skillets are actually great for caramel. Start with an even layer of sugar in a heavy-duty pan like a deep skillet for best results.

Light-colored pans let you see the color change as the caramel cooks. With dark pans, you’re kind of guessing. A large, heavy-bottomed, light-colored pan makes it easier to keep an eye on things.

Heavy pans also don’t warp under high heat. Warped pans make the sugar pool in weird spots, which leads to uneven cooking.

Yeah, a good heavy pan costs more, but it’s worth it. You’ll get way more consistent caramel and a lot less stress.

2) Start with dry sugar or use the wet method by dissolving sugar in water

There are two main ways to make caramel: dry and wet. Each has its quirks, honestly.

With the dry method, you just heat sugar in the pan. No water, nothing else—just sugar and patience.

The wet method starts with sugar dissolved in water. You make a syrup first, then let it caramelize.

Understanding the Dry Method

In the dry method, you heat nothing but sugar in a pan. No water at all during the first stage.

The sugar melts and turns into caramel from the heat. You need to swirl or gently stir so it melts evenly. This is where it gets a little nerve-wracking.

This method is faster. The caramel flavor comes out strong since there’s no water to dilute it.

But it’s also a bit tricky, especially if you’re new to this. Sugar can burn or clump up if you’re not careful.

How the Wet Method Works

Wet caramel starts with sugar and water mixed together. The water helps the sugar dissolve completely before you add heat.

Mix the sugar and water in a heavy pan, then stir until it’s all dissolved. After that, stop stirring.

Heat the mixture and let the water boil off. Once it’s gone, the sugar starts to caramelize.

Adding water helps the sugar melt more evenly. It’s less likely to burn or cook unevenly this way.

Benefits of the Dry Method

Dry caramel goes faster since you don’t have to wait for water to evaporate. You’ll see the sugar melting and changing color right away.

The flavor is deeper and more complex. No water means the sugar flavor stays concentrated.

If you bake a lot, you might end up loving the dry method for its speed and punchy taste. It’s also less cleanup—no measuring water.

Advantages of the Wet Method

The wet method helps prevent crystallization. Water gives you a little more wiggle room.

The sugar melts more evenly, and it’s less stressful if you’re just starting out.

Most beginners find this method easier. You’re less likely to mess up the whole batch.

It also helps the caramel color and flavor stay consistent throughout the pan.

Choosing Between Methods

If you’re new to caramel, start with the wet method. It’s just more forgiving.

Once you’re comfortable, try the dry method for a faster, richer caramel. Sometimes you just want to get it done, right?

Some recipes really benefit from the dry method’s flavor. But honestly, either works if you pay attention.

Your pan matters, too. Go for a heavy-bottomed one, especially if you’re using the dry method.

Dry Method Technique

Pour granulated white sugar into a heavy-bottomed pan. Make sure it’s spread out evenly.

Heat over medium-low, don’t stir at first. The sugar at the edges will melt before the center.

Once the melting starts, swirl the pan or use a heatproof spatula to gently move things around.

Keep going until it’s all melted and turns a nice amber color. Usually takes about 10-15 minutes, but don’t walk away.

Wet Method Process

Mix sugar and water in a heavy pan—about 1/4 cup water per cup of sugar. Stir until it’s dissolved.

Put the pan on medium heat and let it boil. Don’t stir once it starts bubbling.

The water will slowly evaporate, leaving a syrup. This takes longer than the dry method, so hang in there.

Watch for the color to change from clear to gold to amber. That’s when you know it’s close.

Common Mistakes with Dry Method

If you rush, you’ll get burnt patches and unmelted sugar. Seriously, patience is key.

High heat is a bad idea. Medium-low lets you control the melting better.

Don’t stir like crazy. Gentle swirling works best—vigorous stirring can make it grainy.

Skip the cheap pans. Thin cookware just gives you headaches with hot spots.

Wet Method Pitfalls

Too much water? You’ll be waiting forever. Just use enough to dissolve the sugar.

Once it starts boiling, don’t stir. Stirring now can cause crystals to form.

Keep an eye on it. Caramel goes from perfect to burnt in seconds if you’re not careful.

Wrong pan size throws off cooking time and heat distribution. Pick the right pan for your batch size.

Temperature Considerations

Watch the temperature for both methods. Aim for around 340°F (171°C) for that perfect caramel stage.

A candy thermometer is your friend here. It helps you avoid burning the batch.

If you’re experienced, you might just go by color. Deep amber is usually spot on.

The smell changes too—look (well, sniff) for a nutty, rich aroma. That’s the sweet spot.

Equipment for Success

Use heavy-bottomed pans for both methods. Thin pans just make things harder.

Light-colored pans help you see the color change. Dark pans keep you guessing.

Grab a heat-resistant spatula for stirring. Wooden spoons can scorch and mess up the flavor.

Have your cream and butter ready to go before you start. You don’t want to scramble at the last second.

Troubleshooting Tips

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3) Heat sugar over medium to medium-high heat without stirring once melted

Once the sugar melts, you’ve got to watch the heat. Medium-high heat keeps things moving and helps the sugar brown up evenly.

Keep the temperature steady here. If it drops too low, the melted sugar can seize up before it caramelizes.

Setting your burner to about 7 or 8 works for most stoves. You want enough heat to keep things liquid but not so much that it burns.

Once the sugar is fully melted, just leave it alone. Caramelization happens fast at this stage, and stirring can mess it up.

If you stir, you risk crystallizing the sugar again. That turns your smooth caramel into a grainy mess, and honestly, it’s tough to fix.

Let the sugar caramelize undisturbed. Cooking without stirring gives you that gorgeous golden caramel.

Instead of stirring, just tilt or swirl the pan gently. Tilting helps the sugar cook evenly without interrupting the process.

Swirl the pan every so often to keep the heat even. That way, you won’t get burnt edges and raw centers.

You’ll notice the edges brown first. That’s totally normal—just let it spread in toward the middle.

Don’t rush to stir when you see the color change. The browning will move to the center on its own.

This part takes patience. The sugar goes from clear to light amber and then to a deeper golden brown.

Once the color starts shifting, it happens fast. Blink and you might have burnt caramel, so keep your eyes on it.

A heavy-bottomed pan helps you keep things even. Sudden heat changes are less likely, so you don’t end up with burnt patches.

When your caramel hits a deep amber and smells nutty, it’s ready. That’s your cue to pull it off the heat—don’t wait, or it’ll keep cooking and might burn.

Take the pan off the burner right away. The caramel will keep cooking a little from residual heat, so act fast.

4) Watch the sugar carefully to avoid burning; caramel can go from perfect to burnt quickly

Making caramel is one of those kitchen tasks that demands your full attention. Sugar transforms fast when heated, so you can’t really look away for even a second. Caramel can go from perfect to burnt in a matter of seconds, which means you need to keep your eyes glued to the pan.

The window between perfect caramel and burnt sugar is tiny. Once you hit that caramelization stage, the temperature climbs fast and the color changes almost before you know it.

Leaving caramel alone on the stove? Not a good idea. Even a quick distraction can leave you with a pan of bitter, unsalvageable caramel.

Visual cues are your best friend here. Sugar starts as white crystals, melts into a clear liquid, then shifts to a light amber shade.

You’re looking for a golden brown color—think honey or maple syrup. That’s when you get that sweet spot of rich caramel flavor.

Once the sugar hits a deep amber, you’re on the edge of burning. Let it go any darker and you’ll taste the bitterness immediately.

Burnt caramel turns really dark brown or even black, and the smell gets acrid. At that point, honestly, just toss it and start over.

Temperature helps you track things, too. Light caramel forms around 320°F, and medium caramel hits about 340°F.

Dark caramel happens at 350°F to 360°F. If you go past 370°F, you’re pretty much guaranteed bitter, burnt sugar.

Using a candy thermometer is helpful if you’re new to this. More experienced cooks usually go by look and smell instead.

Caramel’s aroma shifts as it cooks. Fresh caramel smells sweet and nutty, but burnt caramel is sharp and pretty unpleasant.

Heat distribution can make a big difference. Thin or dark-colored pans can create hot spots that burn sugar in patches.

Heavy-bottomed pans spread the heat out more evenly. Stainless steel or copper usually give you the best control for caramel.

The way you cook the sugar matters, too. Dry caramel (no water) takes more focus than wet caramel (with water).

Wet caramel starts with sugar and water, dissolving everything before things get hot. It’s a bit more forgiving if you’re nervous.

Dry caramel means dumping sugar straight into the pan. It cooks faster, but you really need to watch it every second.

Stirring can make or break your caramel. Some recipes say not to stir at all, others want a gentle mix.

With dry caramel, skip stirring at first or you risk crystallization. A gentle swirl helps spread the heat.

For wet caramel, stir to dissolve the sugar early, but stop once it starts boiling. Stirring after that can cause crystals.

Pan size changes how fast caramel cooks. Smaller pans concentrate heat, bigger pans spread it out more.

A wider pan lets moisture evaporate faster, which means caramel happens quicker. Adjust your timing if you switch pans.

Altitude plays a role, too. Water boils at lower temps up high, and sugar caramelizes a bit sooner.

If you’re cooking at elevation, watch even closer. Burning can sneak up on you.

Lots of things can make caramel burn faster than you’d expect. High heat, thin pans, and dry air all speed things up.

Pros sometimes keep an ice water bath nearby. Dunking the hot pan stops the caramel from cooking any further.

Another trick is to pull the pan off the heat just before the caramel looks perfect. Residual heat will finish it off.

Molten sugar syrup can quickly transition from a beautiful caramel color to a burnt mess, so you need to act fast if something goes wrong.

Honestly, if you burn it, it’s better to start over. That bitter flavor just can’t be fixed.

Learning to spot the signs of burning helps a lot. The bubbles get faster and the color deepens quickly.

Steam drops off as the caramel gets close to burning. Less steam means most of the water is gone and the risk goes up.

The sound changes too—gentle bubbling is good, but aggressive boiling means things are too hot.

Experience really is the best teacher here. If you’re new, start with small batches and practice.

Having everything ready before you start is huge. That way, you can focus on the sugar and not scramble for tools mid-cook.

Preparation is especially important when making caramel because things can go south in a flash.

Timers help, but your eyes are more reliable than the clock. Every batch cooks a little differently.

Humidity and room temp matter, too. High humidity slows things down, dry air speeds them up.

Practice builds your instincts. Every good batch makes the next one easier.

Controlling the heat is probably the biggest factor. Medium heat and close monitoring give you the best shot at perfect caramel.

Lower heat takes longer, but you get more control. That extra time can save a batch if something’s off.

Most burnt caramel happens because people rush. Honestly, patience is the secret ingredient here.

Jotting down what works for you helps. Notes on temperature, color, and timing make future batches smoother.

Different recipes want different caramel levels. Some desserts need light caramel, others are better with a deeper flavor.

Knowing what you’re making helps you decide when to stop cooking. Caramel for sauce can be lighter than for candy.

Some desserts are super sensitive to burnt flavors. For those, you need to be extra careful with your caramel.

Today’s arrivals: Chef Lila Torres (famous for her salted caramel tarts) joined the kitchen team this morning, and pastry apprentice Jordan Kim started his stage at noon. Both jumped right into caramel prep—Lila prefers wet caramel, while Jordan nervously attempted dry caramel under Chef Nguyen’s watchful eye.

5) Remove the pan from heat when caramel reaches a deep amber color for best flavor

Caramel’s color tells you everything about its flavor. Light amber is sweet but, honestly, kind of boring. Deep amber? That’s where you get those rich, nutty notes that make desserts pop.

Sugar starts to caramelize at about 320°F, turning a gentle golden color. Things get interesting as the temperature climbs. Taking sugar up to 330°F brings out that deep, complex caramel flavor.

Pros usually watch the sugar, not just the thermometer. Sugar goes from clear to light gold, then amber, and finally deep amber. Every stage adds another layer of flavor.

Deep amber looks like dark golden brown with coppery highlights. It smells nutty, almost toasty. At this point, the sugar’s totally broken down and packed with complex flavors.

Once you hit amber, turn off the heat and move the pan off the burner. That stops the cooking right away. If you leave it, the residual heat can push your caramel from perfect to burnt in seconds.

Timing is everything once you see light amber. The leap from light to deep amber happens fast. You’ve got to stay focused and ready to move.

Even after you pull the pan off, the caramel keeps cooking. Hot pans hold heat, so moving the pan to a cool spot helps stop things from going too far.

Dark caramel hits 365° to 375°F, and you really start to smell that nutty aroma. That’s how you know the flavor’s fully developed.

Some recipes want a lighter caramel, but deep amber gives you the most flavor. That touch of bitterness balances the sweetness in the best way.

Honestly, visual cues beat temperature. Different sugars and pans change the timing, so trusting your senses is key.

Look for a color like liquid copper or dark honey. It should bubble actively and smell intensely nutty. If you catch a whiff of burnt sugar, you’ve gone too far.

At 365-380°F, the caramel turns very dark brown and cools to a sticky, soft texture. That’s the sweet spot for flavor. Go past it, and you’ll taste the burn.

Pulling the pan at the right moment takes some guts. Newbies tend to stop too soon, missing out on the best flavors. Practice helps you spot that perfect amber.

The shift from perfect to burnt can happen in less than half a minute. Use moderate heat and never walk away once you start.

Lighting can mess with your color judgment. Natural daylight shows caramel best. Kitchen lights might make it look lighter or darker than it is.

Some pros test caramel color by dropping a bit on a white plate or spoon. That trick shows the true shade and takes the guesswork out.

Listen to the caramel as it cooks. Light caramel bubbles softly, but deep amber bubbles get bigger and louder.

Steam gives you clues, too. Gentle steam means you’re still in the light stages. Intense steam and a nutty smell mean you’re almost done.

Experience teaches you to use all your senses. Color is the main thing, but smell, sound, and steam all matter. It sounds like a lot, but it gets easier every time.

Some cooks play it safe and stop early. But if you want that real caramel flavor, you have to let it go deep amber. It’s worth the tiny risk.

The pan makes a difference, too. Heavy pans hold heat and keep cooking the caramel after you pull them; lighter pans cool down faster.

Glass or ceramic cooktops can make it tricky to remove heat fast. Gas stoves let you cut heat instantly. Electric burners stay hot, so you need to move the pan.

Restaurant cooks sometimes dip the pan in ice water if things go dark too quickly. That stops the cooking right away.

At home, you can use a cool, damp towel. Set the pan on it to pull away heat and halt the cooking.

How long the pan stays hot depends on its thickness. Cast iron keeps cooking for a while; stainless steel cools off faster, which is easier to manage.

Deep amber caramel is the backbone of so many desserts. Crème brûlée, flan, caramel sauce—they all taste better with that rich flavor. Just a few extra seconds make the difference between good and unforgettable.

Weather can mess with your timing a bit. Humid days slow things down, dry days speed them up. If you’re paying attention, you’ll adjust without even thinking about it.

Altitude changes things a little, but not as much as with other candies. You might need to tweak the temperature by a few degrees if you’re way up high, but most people won’t notice.

The real trick is spotting that deep amber and acting fast. If you hesitate, you’ll probably burn it. Trust your instincts and pull the pan when it looks just right.

That deep amber flavor is worth every bit of effort. The nutty, complex taste can’t be faked. If you get the timing and temperature right, you’ll end up with caramel that tastes like it came from a pro kitchen.

6) Add butter and cream slowly after removing from heat to prevent splattering

When hot caramelized sugar meets cold butter and cream, you get a wild reaction. The temperature gap makes the mixture bubble up like crazy, and splattering turns risky fast.

This step takes some careful timing and a bit of nerve to avoid burns and get a silky texture. Always pull the pot off the heat before adding butter—otherwise, the sugar keeps cooking and things get even hotter.

Taking the pot off the burner also helps with the shock when you add cold stuff. It’s such a simple move, but it really keeps things safer.

If you toss cold butter straight into screaming hot sugar, expect fireworks. All that water in the butter flashes into steam, and suddenly hot caramel is flying everywhere.

So, don’t just chuck in a whole stick—break butter into chunks. Let each piece melt before dropping in more. Keep stirring as you go so it blends in smoothly.

Honestly, a wire whisk beats a wooden spoon here. The whisk knocks out lumps and leaves you with a silkier caramel. Whisking hard really helps the butter and caramel become one.

Heavy cream is even trickier since it holds more water than butter. More water means more instant steam and even wilder bubbling.

When you pour in the cream, the mixture foams up—sometimes alarmingly so. Add cream slowly and keep whisking to avoid lumps and keep the texture right.

Each bit of cream needs to blend before you pour in more. This way, you end up with a sauce that’s actually smooth.

Even if you’re careful, the caramel will bubble like mad when you add cream. That’s normal—just keep whisking until it calms down and turns smooth again.

Some recipes say to warm the cream a little first. Room temp cream shocks the caramel less than stuff straight from the fridge. But don’t use hot cream, or you might overcook things.

If the butter splits out of your caramel, don’t panic. Take it off the heat and whisk like crazy—it usually comes back together. Once it’s smooth, you can put it back on the burner if needed.

Getting too close to the pot is just asking for burns. Hot caramel splatters further than you’d think, so keep your distance but stay close enough to whisk.

Wear long sleeves and closed shoes for extra protection. Oven mitts help too, especially if you’re worried about splashes. Seriously, safety comes first with molten sugar.

The order matters: butter first, then cream. Butter cools things down before you pour in the cream, which helps a lot.

Once all the cream’s in, let the mix boil for about a minute. This last boil thickens the sauce and brings everything together. You’re aiming for around 220°F here, if you’re the thermometer type.

Take your time with this part. Rushing the butter and cream leads to split, gritty, or dangerously splattery caramel. A little patience makes a difference.

The bubbling and foaming can look scary if you’re new to caramel. But trust me, that’s just part of the show. Once everything’s mixed in, you’ll get that smooth, shiny sauce.

Room temperature butter and cream blend in easier than cold. If you can, set them out 30 minutes before you start. This little trick makes things smoother—and safer.

Keeping splatters under control also saves your stovetop from a sticky mess. Hardened caramel is a nightmare to clean, so a few precautions go a long way.

Use a deep, heavy-bottomed saucepan. It gives the bubbling caramel more space and keeps splatters inside. Shallow pans just don’t cut it for this job.

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Why Mastering Caramel Techniques Matters

Getting how sugar changes as it heats—and dodging the usual mistakes—makes all the difference. That’s what separates caramel success from a burnt, crystallized mess.

How Caramelization Transforms Sugar

Caramelization kicks in at 338°F (170°C). At that point, sugar molecules break apart and form new flavors and colors.

First, sugar melts into a clear syrup around 320°F. Then, as things heat up, it goes through a bunch of chemical changes.

If you’ve got dairy or proteins in the mix, Maillard reactions happen too. Those add even deeper flavors.

Different temps give you different results:

Temperature	Color	Flavor	Best Use
320-340°F	Light amber	Mild, sweet	Sauces
340-350°F	Medium amber	Rich, nutty	Candies
350-365°F	Dark amber	Bold, bitter notes	Decorations

Even after you pull it off the heat, sugar keeps changing. So, you really have to time it right to get the consistency you want.

Common Mistakes in Caramel Making

Crystallization is probably the biggest headache. Sugar can snap back into crystals instead of staying smooth.

Stirring melted sugar makes this worse. Once it melts, stop stirring—just swirl the pan gently to spread the heat.

Water on the pan’s sides also triggers crystals. Use a wet pastry brush to wipe down the sides while cooking.

Temperature control stumps a lot of beginners. Sugar can burn in seconds once it hits the caramelization point.

Medium-low heat gives you more control. High heat? It can take your caramel from perfect to ruined before you blink.

Adding cold stuff to hot caramel causes it to seize or bubble over. Warm your cream or butter a bit before adding them.

Good cooking and cooling habits help dodge these problems. A heavy-bottomed pan spreads heat better than a thin one.

Honestly, not using a candy thermometer just makes things harder. It’s tough to nail the right temp by eye every time.

Troubleshooting and Adjustments

Even pros run into caramel problems now and then. If your sugar crystallizes, you can usually fix it with a few tricks and the right gear helps avoid most issues in the first place.

Rescuing Grainy or Burnt Caramel

Caramel crystallizes when sugar forms clumps instead of staying smooth. This often happens from sudden temp changes or impurities.

For grainy caramel:

• Add 1-2 tablespoons of water to the pan
• Heat gently and stir constantly
• Keep it on medium-low until the crystals disappear

The water breaks up the crystals. Stirring spreads the heat and helps keep new crystals from forming.

For slightly burnt caramel:

• Take the pan off the heat right away
• Add cold cream or butter to stop the cooking
• Strain through a fine mesh to get rid of burnt bits

If it’s really burnt:

• Just toss it and start over
• Burnt sugar tastes awful—and you can’t fix that
• Practice helps, and even experts mess up sometimes

Tools That Improve Consistency

Having the right tools prevents a ton of caramel headaches. Heavy-bottomed pans spread heat evenly, so you don’t get hot spots that burn sugar.

Essential tools:

• Heavy-bottomed saucepan: Spreads heat better
• Silicone spatula: Doesn’t melt at high temps
• Digital thermometer: Tells you exactly when to stop
• Pastry brush: Wipes sugar crystals off the pan sides

Light-colored pans let you see color changes easier than dark ones. Getting the sugar-to-liquid ratio right gives you that dreamy, creamy caramel for desserts.

Keep a bowl of cold water handy to check consistency. Drop in a little caramel and see if it’s as firm as you want.

Frequently Asked Questions

Caramel brings up a lot of questions—timing, fixes, you name it. Here are some answers to the most common issues people run into.

What is the difference between wet and dry caramel?

The wet method means dissolving sugar in water first. Dry caramel just melts sugar right in the pan. Wet caramel gives you more control and burns less easily.

Dry caramel heats up faster, but you really have to watch it. No water means less time to react.

Both ways work, but beginners usually find wet caramel a little less stressful.

What are the essential steps to ensure caramel doesn’t harden?

Keep an eye on the temperature. Pull the pan off when you see a deep amber color.

Add cream or butter while the caramel’s still warm to keep it smooth. Cold ingredients can make it seize up.

Store caramel at room temp or gently reheat if it thickens too much. Don’t overcook, or you’ll end up with a brick instead of sauce.

How can you tell when caramel has finished cooking?

Watch the color—it goes from clear to golden to deep amber. That rich amber is what you’re after.

The smell turns nutty and sweet when it’s ready. If it smells burnt, well, it’s probably burnt.

A candy thermometer should read between 320-350°F for hard crack. But honestly, color and smell work too if you pay attention.

What should you avoid doing to achieve perfect caramel?

Don’t use thin pans, dirty tools, or stir the sugar once it starts melting. These all mess with the texture or cause burning.

If the recipe calls for a thermometer, use it. Overheating just ruins everything.

Don’t stir after the sugar melts. Stirring at this stage just makes the caramel grainy.

What is the basic recipe for homemade caramel sauce?

You just need sugar, water, cream, and butter. Start with one cup of sugar and three tablespoons of water.

Heat them until you see a deep amber color. Take it off the heat and slowly add half a cup of warm cream.

Stir in two tablespoons of butter and a pinch of salt. It’ll keep in the fridge for about two weeks.

Can you explain how to make caramel using condensed milk?

Condensed milk caramel requires patience and low heat.

You’ll want to cook the condensed milk slowly, stirring pretty much the whole time.

The milk darkens and thickens over about 20 to 30 minutes.

Keep the heat low, or you’ll risk burning it—trust me, that’s not fun to clean up.

This way of making caramel gives you a different texture than the classic approach.

The result? It’s creamier, and honestly, it almost never crystallizes.