Caramel
Ingredients
Directions
In a saucepan, add the granulated sugar.
Stir the sugar over medium heat until it melts and turns brown.
Carefully add the hot water and let it cook slowly.
Continue cooking until the sugar dissolves and the mixture becomes a thin syrup.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Granulated sugar
- Melts and browns to form the caramel flavour and colour, and sweetens the syrup.
- Hot water
- Dissolves the browned sugar into a thin, pourable syrup.
The step that matters
Carefully adding the hot water. Hot water hitting molten sugar can spatter violently and may cause the mixture to seize or harden. Adding it slowly and letting it cook gently helps the sugar dissolve smoothly back into a syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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