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I wouldn't make a caramel with butter. I would add the butter once my caramel is ready, to stop it from cooking further. I think butter would burn before the sugar becomes caramel. Good reasons to put butter/oil in caramel: Butter/oil comes in handy for coating nuts as it helps with them not sticking to one another. The fat can also prevent humidity from ...


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Well, I'd say it has mostly to do with texture, but also with taste. To my knowledge there are three basic methods to making caramel: dry: without anything but sugar. In my opinion the most difficult method, as it tends to burn easily. wet: with water added to make sugar syrup, which is then turned into caramel. The water evaporates during the process. ...


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