Caramel Sauce
Ingredients
Directions
Put sugar in a saucepan over high heat.
Stir constantly until the sugar melts and turns light brown.
Quickly add the boiling water and stir.
Boil for about three minutes.
Turn out to cool; the sauce should be the consistency of cream.
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
- Sugar
- Melts and caramelises to form the sauce's colour, flavour and sweetness.
- Boiling water
- Dissolves the caramel into a pourable liquid, setting the sauce's final consistency.
The step that matters
Stirring the sugar as it melts. Sugar can scorch or burn unevenly in a hot pan before it fully liquefies. Constant stirring keeps heat distributed so it melts and browns evenly, giving a clean caramel flavour rather than a bitter one.
“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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