The only critical difference between the wet and dry caramel method is the addition of water and sometimes light corn syrup or glucose to the sugar before caramelization in the wet method. It is imperative to swirl, never stir, a wet caramel. Using the wet caramel method allows you to make large batches with more control, and it allows you to do other things while the sugar syrup cooks. This is critical in a professional kitchen!