In the wet method, the sugar crystals are melted in water. With the help of heat, the water evaporates from the sugar solution. When the temperature reaches 293°F/145.0°C, all the water evaporates and the sugar becomes water-free liquid sugar. Because the temperature is not yet past the melting point of sugar, the sugar has neither the color nor the taste of caramel. The sugar is neutral and can be used for all kinds of bonbons, decorations, and pulled, blown, and cast sugar showpieces. As the sugar is boiled a little longer to reach the target temperature of 347°F/175°C, it will start to get yellowish and will develop a pleasant almost-burned caramel sugar flavor.