Caramel Sauce
Ingredients
Directions
Cook together one cupful of sugar and one-fourth cupful of water.
Boil rapidly until it begins to brown.
Stir until a rich golden brown.
Add one-half cupful of water and stir until smooth.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Caramelizes when heated, producing brown colour and a deep, toasty sweetness.
The step that matters
Stir until a rich golden brown. Sugar moves from golden to dark and bitter within seconds at high heat. Stirring keeps the colour even and lets you pull the pan off the heat at the right shade.
“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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