How to Make Caramel Without Cream (3 Steps)

In its simplest form, caramel results when sugar liquefies after being heated to between 320 and 350 degrees Fahrenheit. Adding water thins it out, and it becomes "wet caramel," which remains fluid longer than simple melted sugar, or "dry caramel," which hardens quickly as it cools. You can cool caramel in sheets and crack it into candy or top it with nuts. Mixed with cream and butter, caramel becomes a decadent sauce. But you can also enjoy basic caramel on its own as a topping for ice cream or other desserts.

Things You'll Need

Heavy-bottomed saucepan
Refined granulated white sugar
Lemon juice or cream of tartar (optional)

Heat-proof spatula
Candy thermometer

Instructions

Put sugar and cold water in a saucepan. Use 1/4 cup of water for every cup of sugar. Add an optional 1/4 teaspoon of lemon juice or cream of tartar to help the sugar dissolve.
Heat this mixture over medium-low heat, stirring gently or swirling the pan to keep the sugar moving. Do this until the sugar dissolves completely. Increase the heat to medium-high and bring the mixture to a boil. Cook it, swirling the pan frequently, until a candy thermometer reads 340 F (about 8 to 10 minutes or until it turns golden-brown in color).
Let the caramel cool slightly before pouring it as a topping over ice cream or another dessert. Make candy by pouring it onto a baking sheet covered in wax paper, letting it cool and breaking it into pieces after it hardens.

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