Caeamel, Ok Burned Sugar
Ingredients
Directions
Put two ounces of brown or white sugar in an old tin cup over a brisk fire, stir until it is quite dark and gives forth a burned smell.
Add a half a cup of cold water; let it boil gently for a few minutes, stirring well.
Take off, let it cool, bottle for 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. See the original page.
Explore the science
What each ingredient does
- Brown sugar
- Caramelizes under heat to give the dark color and burnt, bittersweet flavor.
The step that matters
Darkening the sugar. Sugar caramelizes only when heated enough to break down and brown. Stop too early and the flavor stays sweet and pale; go too far and it turns bitter and burnt. Stir constantly so it colors evenly without scorching in one spot.
“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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