Caramel Sauce
Ingredients
Directions
Make the caramel
Heat a saucepan over medium heat.
Add 4 tablespoons of white sugar and 1 tablespoon of water.
Stir continuously for 3 to 4 minutes until the water evaporates.
Watch carefully until the mixture turns a delicate brown color.
Finish the sauce
Mix 1 cup of sugar with your chosen flavoring and 1 pint of cold water.
Pour this mixture into the saucepan with the browned sugar.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- White sugar
- Melts and browns to form the caramel base, giving the sauce its colour and flavour.
- Sugar
- Adds sweetness and body to the finished sauce once combined with the water.
The step that matters
Watching the browning. Sugar can go from amber to burnt within seconds once it starts to colour. Removing it at the right shade keeps the flavour rich rather than bitter.
“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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