Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
A Caramel
Ingredients
Directions
Boil sugar until it reaches the crack stage, where it breaks with a noise and does not stick to your finger.
Add 5-6 drops of lemon juice to prevent graining.
Remove from heat and place the bottom of the pan in cold water to stop burning.
Use a strong fire, but avoid burning the sugar to the sides of the pan.
Keep the edges of the pan clean with a small sponge.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Melts and browns as it heats, forming the caramel flavour and sweetness.
- Lemon juice
- Adds acidity that helps prevent the sugar from forming unwanted crystals (graining).
The step that matters
Removing the pan from heat and cooling its base. Sugar moves from amber to burnt very quickly. Taking the pan off the heat and cooling the bottom with cold water stops the cooking before the sugar darkens too far and tastes 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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