Culinary Institute of America

Dry Method

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
The dry method is used exclusively for caramelizing. The characteristically nutty and roasted flavor of caramel is best achieved through the use of this method.
  1. Add a small amount of the sugar to a preheated medium-hot pan set over medium heat and allow it to melt.
  2. Add the remaining sugar in small increments, allowing each addition of sugar to fully melt before adding the next. Continue this process until all the sugar has been added to the pan. Cook to the desired color. Using this method, sugar crystals are melted through the application of heat, resulting in sugar that caramelizes almost as soon as it melts. Because it cooks so quickly, it is important to monitor the sugar constantly.