CARAMEL YIELD | 400 GRAMS (ABOUT 1¾ CUPS) A pastry chef once told me that caramel is the cheapest to make but one of the most beloved flavors in pastry He is right Who can resist crunchy caramel or a silky caramel sauce? Certainly not me There are two different methods for making caramel, a dry one and a wet one The dry method is deceptively simple, but risky for the beginner It consists of simply heating one thin layer of sugar at a time in a pan on medium heat until it melts into a light caramel, then adding another thin layer and so on until you have the desired amount You must use a lot of restraint and control the flame with this method so that the sugar melts without burning We say in French, “Quand c’est noir, c’est cuit”—When it’s black, it’s cooked But in the case of caramel, “cooked” means burned, finished, unusable A very dark caramel is a burned caramel, and once it ... heat until it melts into a light caramel, then adding another thin layer and so on until you have the desired amount You must use a lot of restraint and control the flame with this method so that the sugar melts without burning... Certainly not me There are two different methods for making caramel, a dry one and a wet one The dry method is deceptively simple, but risky for the beginner It consists of simply heating one thin layer of sugar at a... YIELD | 400 GRAMS (ABOUT 1¾ CUPS) A pastry chef once told me that caramel is the cheapest to make but one of the most beloved flavors in pastry He is right Who can resist crunchy caramel