The Secret Science Behind Caramel
There’s more science behind a perfect caramel than you’d think, and it all starts with one small decision. Here’s why dry and wet caramel behave differently in the pan and how to use that to your advantage.
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You could pour both down my Dorito chute and I'd be happy.
Stupid video, either two or three ingredients
Why if it's only 1 ingredient do you show adding cream?
I’ve tried to make caramel several times and it always crystallized on me. I’ve read different tips on how to prevent crystallization, such as, “don’t stir it”, “use a heavy saucepan”, and “wet the sides of the pan”. I have done all of these, but it still crystallizes. Do you have any tips?
Wet method.
Wet Caramel is my stage name
I use the plasma method and slap it three times, always works!
I always just use butter and sugar that’s the best caramel
So the answer is water. The difference is water. Not just how you make them. Water. Ay carumba. Stop with the clickbait garbage.
Not touched on the video. The amount of water you use doesn't matter. End result is the same. You need to hit specific temps to make caramel and the amount of water remaining in the sugar is dependent on the temperature.
Wet. 🤗
One ingredient?
The cream is not an ingredient?
Why do you say one ingredient, then you show milk being added to both? Seriously asking
I've been experimenting with sweetened condensed milk that's been simmered in a crock pot for hours. It makes a very soft caramel. I would like to thicken it a bit so I can put it in a graham cracker crust and make a pie. Any suggestions?
“One ingredient!”
Proceeds to add another ingredient.
Dry method, because wet method is easy to screw up and crystalize on accident
team dry all the way 👍
I use the dry method and stay with it constantly. Foolproof.
The water version.
I prefer eating it
I just boil an unopened can of condensed milk for a few hours.
Thanks, I wondered why some recipes said to make caramel with water and some said to make it with only sugar. I thought it was two different sauces. Now I know. Thanks!
The method I prefer is the one I'm drizzling it directly into my mouth.
Wet caramel is basically a tanned syrup 🤭
I use the dry method when I'm in a hurry and the wet method when I'm feeling forgetful
Only one ingredient? Does the cream added at the end not count as an ingredient?