Making Caramel

For a dry caramel, sprinkle sugar into a heavy pan in a thin layer over medium heat. When it melts at the edges, swirl the pan gently; stirring makes it seize. For a wet caramel, add water to the sugar first, enough to make wet sand, and bring it to a boil without stirring. Brush the sides with a wet pastry brush to stop crystals forming. Take it to a deep amber, around 175 to 180°C. For a sauce, take it off the heat and add warm cream carefully, as it bubbles up violently. Sugar this hot burns badly.