Sugar and Heat

• The dry method of making caramel icing involves nothing more than the combination of table sugar and high heat. This differs from the wet method, which includes the addition of small amounts of water. The dry method is preferable for cooking caramels that are the base of almond and peanut brittle. Melting the sugar without water yields a richer, darker caramel, which also works well as an icing spooned over foods.

How It’s Done

• A heavy saucepan works well for melting table sugar over high heat. Add the table sugar to the saucepan, set it on the stovetop over medium-high heat and attach a candy thermometer to the saucepan to monitor the temperature of the melted sugar. As the sugar melts, stir it constantly with a wooden spoon until golden-brown -- around 320 degrees Fahrenheit. Once the caramel reaches this temperature, immediately remove the saucepan from the heat to prevent scorching.

Safe Caramelizing

• Take care when handling hot caramel. As the sugar melts and turns to caramel, the 320 F temperature of the melted sugar can cause serious burns to the skin. Dip the very bottom of the saucepan into a large bowl of cool water to quickly lower the temperature of the caramel and then remove. Allow the caramel to cool for a minute or two before drizzling it over your favorite food item to prevent splattering.

Butter It Up

• Add richness to dry caramel by adding butter to the cooked product. For each cup of sugar, add half as much butter. For instance, if you add 2 cups of table sugar to the saucepan, add 1 cup of butter to the melted caramel. Once the caramel reaches 320 F, add the butter and continue stirring until combined. Remove the saucepan from the heat immediately once combined. Stirring in the butter also helps with the cool down process.