Dry Method Caramel
Ratio of acid to sugar: 1:80
To invert the sugar, you need an acid. I use lemon juice. This is optional, but makes a more stable caramel.
- Add the required amount of sugar to the saucier pan
- Shake the pan to evenly distribute the sugar
- Sprinkle the acid on the sugar and rub it in
- Cook, without stirring over medium-low heat until the sugar melts and starts to brown
- Once the sugar starts to caramelize around the edges, bring the melted and browned sugar to the center of the pan.
- Repeat the above steps until all of the sugar has melted, trying not to stir too vigorously
- Once dissolved fully, cook the caramel until you get the color you desire. No need to stir at this point, but pay attention so it doesn't burn
- Once at the color you want, either dunk the bottom of the pan in water to stop the cooking, or add to cream, depending on what you are making.
- Don't cool the caramel too much, or it will harden in the pan