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Hard-Crack Caramel (Wet Caramel)

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Makes about ¾ cup
Dissolving sugar in water first means the molecules are evenly distributed before caramelization begins. The boiling water buys you time, but it also introduces risk: Stray crystals can seed recrystallization if you’re not careful. The result is the same jewellike shards, but with more control over color and flavor—an excellent choice if you want precision rather than adrenaline.

Ingredients
  

  • 3 tablespoons (45 grams) water
  • 1 cup (200 grams) granulated sugar

Instructions

  • Line a rimmed baking sheet with parchment paper or silicone mat.
  • In a medium heavy-bottomed saucepan, pour 3 tablespoons(45 grams) water. Add sugar, and gently stir until sugar is completely hydrated and mixture resembles wet sand. Bring to a boil over medium-high heat, stirring occasionally. (Do not stir once it starts to boil.) Cook, without stirring but swirling pan and brushing sides of pan with a wet pastry brush if needed, until sugar is a golden amber color and an instant-read thermometer registers at least 350°F(180°C) to 355°F (181°C), 10 to 13 minutes. Immediately pour caramel into a thin and even layer on prepared pan. Let cool until hardened, about 10 minutes. Using the back of a heavy spoon, forcefully tap caramel to create shards.

Notes

PROS
-It’s easier to monitor the level of caramelization, so you can really get to the temperature you want.
-Less hands-on. While you would never walk away from cooking sugar, you don’t have to constantly stir wet caramel.
CONS
-Takes longer. You have to wait for the water to cook off before anything happens. 
-More prone to crystallization.
PRO TIP: Use hard-crack caramel to make garnishes like spun sugar or sugar shards. For sugar shards, pour onto
a rimmed baking sheet lined with a silicone mat or lightly greased heavy- duty foil.
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