TECHNIQUE
There are two basic methods for making caramel.

Dry method In this method, the sugar is melted in a pan without any additional ingredients. As the sugar cooks, it melts and creates a thick syrup that, when boiled, reaches the caramel stage. This method requires close attention because the sugar can clump and melt unevenly and possibly burn, giving the caramel a bitter flavor.

Wet method The sugar is combined with water or another liquid, creating a thin sugar syrup. During the boiling process, the excess liquid evaporates, causing the syrup to thicken, the sugar concentration to increase and the color to change from an opaque white to a rich golden brown. This method takes a little longer but is easier to control and therefore is better for beginners.

AVOIDING PROBLEMS
When making caramel, there is the danger of crystallization—the formation of sugar crystals that can interfere with the syrup’s texture. If the pan or spoon isn't completely clean, if the syrup is stirred once it boils or if the sugar is not properly dissolved, crystallization can take place. To avoid this problem, make the caramel in a smooth, clean pan. As the sugar begins to melt, brush away any sugar crystals that cling to the side of the pan by using a pastry brush dipped in water or by covering the pan briefly to allow the steam to wash away any sugar crystals on the side of the pan. Acid also interferes with crystallization, so 1/2 teaspoon of lemon juice, white vinegar or cream of tartar can be added to the sugar mixture to prevent crystallization.

In the wet method, combine the sugar and water or other ingredients in a heavy pan over medium heat. Stir just until the sugar is dissolved. In the dry method, wait for the sugar to melt before stirring. For either method, make sure the sugar is completely dissolved before bringing it to a boil. Bring to a boil over medium to medium-high heat. Once boiling, swirl the pan occasionally to combine the ingredients, but do not stir.

When the syrup begins to turn a light gold color, watch carefully. You may want to take the pan off the heat for a minute to slow down the cooking—the heat of the pan will continue to cook the caramel and you will be able to control the heat. To test for the proper color, take a spoonful of the syrup from the pan and pour it onto a white plate or paper. The color should be rich golden brown. A candy thermometer can be used (cook the syrup to 340°F. to 350°F.), but it is easier to control caramel just by watching the color. To stop the cooking, remove the pan from the heat and plunge it into a bowl of cold water, making sure the water does not come in contact with the caramel.