Yes, water can be added to caramel, particularly when making "wet caramel".
Understanding Wet Caramel
The wet caramel method involves dissolving sugar in water before cooking and caramelizing it. This contrasts with "dry caramel," where sugar is melted directly in a pan without added water.
Why Add Water?
- Dissolving Sugar: Water helps dissolve the sugar granules, creating a more even starting point for caramelization. This reduces the risk of burning and promotes smoother, more consistent caramel.
- Controlling Crystallization: Water can help prevent the sugar from crystallizing prematurely during the cooking process.
How to Add Water When Making Caramel
When making wet caramel, you combine sugar and water in a saucepan. The ratio typically varies, but a common starting point is 2 parts sugar to 1 part water (e.g., 2 cups sugar and 1 cup water).
Steps:
- Combine the sugar and water in a heavy-bottomed saucepan.
- Stir the mixture gently over low heat until the sugar dissolves completely. It is important to avoid splashing the sides of the pan with undissolved sugar crystals.
- Once dissolved, increase the heat to medium-high and bring the mixture to a boil.
- Cook without stirring (but you can gently swirl the pan) until the caramel reaches the desired color.
Precautions
- Even Distribution: When the sugar begins to dissolve, carefully brush any crystals clinging to the sides of the pan back into the mixture with a wet pastry brush. This prevents unwanted crystallization.
- Careful Monitoring: Keep a close eye on the caramel as it cooks, as it can quickly burn once it reaches the desired color.
- Temperature Matters: If you’re using a candy thermometer, aim for around 338°F (170°C).
In summary, adding water to caramel is a valid and common technique for making wet caramel, which offers more control and can prevent burning and crystallization issues.
