Caramel or Burnt Sugar
Ingredients
Directions
Make the caramel
In a saucepan, combine sugar and 2 teaspoons of water.
Stir constantly over heat until it turns dark brown.
Add ½ cup of water and a pinch of salt.
Let it boil for a few minutes.
Cool and store
Once cooled, bottle it for use in coloring soups, sauces, or gravies.
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
- Sugar
- Caramelizes when heated, browning to give the caramel its dark color and deep, bittersweet flavor.
The step that matters
Stirring over heat until dark brown. Sugar darkens quickly once it passes the amber stage, so it can go from colored to burnt within seconds. Constant stirring spreads the heat evenly and prevents scorching.
“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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