Caramelizing

Recipes will call for sugar to be caramelized to various stages or colors, depending on the strength of flavor required. The darker the color, the stronger the flavor. There are two methods for caramelizing sugar: the dry method, when the sugar is cooked directly in the pan, and the wet method, using water. To make a dry caramel, pour the sugar out into an even layer in a heavy bottomed pan or skillet over medium heat and cook until it liquefies and reaches the desired color. The second method is easier to control. Dissolve the specified quantity of sugar in water, bring to a boil, and reduce until the sugar is caramelized. With both methods, great caution should be exercised so that you don’t burn yourself, and it should be watched carefully so that it does not burn (sugar burns extremely quickly).