We needed to make a caramel for a recipe that called for adding 2 tablespoons of water to 1 ½ cups sugar. However, after cooking for almost 20 minutes, the mixture was still crystallized and pale. This is where food editor Ben Mims jumped in and demonstrated making a dry caramel: He simply heated dry sugar in a pan. Dry caramels cook in less time, but be sure to keep a close eye on your pan because they will burn quickly. As shown above, the process of making a dry caramel looks strange, but fear not: Within a few minutes, the melting sugar becomes smooth and dark.