I ran into a lot of troubles using the dry caramel method, where you simply put sugar in a pan, heat it, and let it caramelize. For whatever reason, mine would not caramelize evenly, and I’d end up with some granules that hadn’t melted and other ones that were burned.u003cbr/u003eu003cbr/u003eThe wet method, which I detail here, has you add a little water along with the sugar. This way, the sugar dissolves into the water, but the water evaporates as the sugar begins boiling.u003cbr/u003eu003cbr/u003eTo me, this was more manageable.u003cbr/u003eu003cbr/u003eStand by the stovetop, watch and when the sugar is a light amber color, pour in the Land O Lakes Half u0026amp; Half, butter, vanilla and salt and stir, stir, stir!