Step 1

For the Wet Caramelized Sugar MethodIn a heavy gauge metal pot, at least 3 quarts in size, combine the sugar and the water and stir. Make sure there are no sugar granules on the side of the pot. If desired, you can use a damp pastry brush to brush down the sides of the pot to get all of the sugar crystals into the mixture.

Step 2

Turn the burner on to medium heat. Stir some at the beginning to make sure that all of the sugar is dissolving. Once the sugar is dissolved and the mixture is beginning to bubble, stop stirring.

Step 3

Let the sugar and water cook together. The syrup will move through the various sugar stages as the water evaporates and will eventually begin to caramelize. You can gently swirl the pan to achieve even caramelization.

Step 4

Watch the pan closely as the process moves quickly. Remove the pan from the heat as soon as your caramelized sugar has reached its desired color.

Step 5

For the Dry MethodIn a heavy gauge metal pot, at least 3 quarts in size, sprinkle a thin layer of sugar over the bottom of the pan.

Step 6

Turn the burner on to medium heat. Watching very closely, allow the sugar begin to melt. As it becomes liquid, sprinkle more granulated sugar over the melting sugar until it has all been added.

Step 7

Use a rubber spatula to gently drag the granules of sugar into the liquid sugar. Do not aggressively stir but gently move the sugar around to achieve even cooking.

Step 8

The sugar will begin to caramelize very quickly once it melts. You can turn the heat down to slow the process down.

Step 9

Remove the pan from the heat as soon as your caramelized sugar has reached its desired color.