Skip to main content
Dessert

Caramel Syrup

A simple caramel syrup made by cooking sugar with water over heat until golden, then adding more water.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Caramel Syrup

Ingredients

Directions

  1. Cook one cupful of sugar and one-fourth cupful of water over a hot fire, without stirring, until it begins to brown.

  2. Stir until a rich golden brown.

  3. Add one-half cupful of water and stir over the fire until smooth.

  4. Serve with waffles.

By Tracy, Suzanne. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Explore the science

What each ingredient does

Sugar
Caramelises when heated, giving the syrup its sweetness, golden colour and deep flavour.

The step that matters

Stir until a rich golden brown. Sugar caramelises quickly at high heat. Once it passes golden it turns bitter and can burn, so it needs close watching.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes