Caramel Sauce
Ingredients
Directions
Make the caramel
Heat 1 cup of sugar over medium heat in a small frying pan.
Stir until the sugar turns dark brown for a strong flavor or light brown for a delicate flavor.
Make the sauce
Add 1 cup of boiling water carefully.
Simmer for 15 minutes.
Remove from heat and let cool.
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
- Caramelizes to form the sauce's color and flavor, and provides its sweetness.
- Boiling water
- Dissolves the caramelized sugar into a pourable liquid sauce.
The step that matters
Stirring the sugar as it browns. Sugar goes from amber to burnt very quickly, and once it is bitter it cannot be fixed. Stirring keeps the browning even and lets you stop at the color you want before it overcooks.
“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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