Dry caramel heats sugar alone; wet caramel begins with sugar and water; caramel sauces add dairy or other liquid. Each behaves differently and carries burn and splatter risks. Use a recipe that specifies the method and equipment.
Caramel is not one method
Dry caramel heats sugar alone; wet caramel begins with sugar and water; caramel sauces add dairy or other liquid. Each behaves differently and carries burn and splatter risks. Use a recipe that specifies the method and equipment.
Fudge depends on crystals
Traditional fudge is cooked to a specific concentration, cooled undisturbed and then beaten to create many tiny crystals. Stirring at the wrong stage can produce graininess or prevent proper setting.
Thermometers help
Colour is useful for caramel, but lighting and pan colour can mislead. For cooked fudge and caramels, temperature provides a more repeatable reference. Verify thermometer accuracy and keep its tip away from the pan base.
Add dairy cautiously
Cream or butter can foam and spit when added to hot sugar. Use a large pan and follow the sequence in the recipe. This is not a suitable unsupervised project for children.
Cool and store
Allow confections to cool on a stable heat-safe surface. Cut only when fully set. Storage depends on moisture and dairy content; follow the recipe rather than assuming all candy is shelf stable.