Caramel Flavoring for Use in Custards, Ice Creams, and Other Desserts
Ingredients
Directions
Make the caramel
In a saucepan, combine 1 cup of sugar and ¼ cup of water.
Heat the mixture, stirring constantly, until it is well browned.
Once browned, remove from heat and continue stirring until the risk of burning is gone.
Before it hardens, add hot water and cook until it reaches a thick syrup consistency.
Store
Bottle the caramel flavoring for future use.
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, producing browned color and a deep, bittersweet flavor.
- Hot water
- Loosens the hardening caramel into a thick, pourable syrup.
The step that matters
Adding the hot water before the caramel hardens. Hot sugar cools and sets quickly. Adding hot water while the caramel is still fluid keeps it from seizing, so it dissolves smoothly into a syrup. Cold water would cause it to harden and clump.
“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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