Caramel

There are two types of caramel, dry caramel and wet caramel. A dry caramel is made by cooking sugar in a pot without any added liquid, and a wet caramel is made with the addition of water. Dry caramel is much easier, faster and less temperamental than a wet caramel, so it’s my go-to whenever possible (like I said, I’m lazy — if I can do something an easier way, I will). But, due to the nature of how dry caramel is made, it’s very hard to control the colour of your caramel, with a light-coloured caramel being tricky to achieve. Wet caramel can be more of a pain, but you’ll be able to stop the caramel at an earlier stage if required, which can be useful in some scenarios, such as for the glaze on the macadamia and caramel petit gâteau.