Caramel or Burnt Sugar
Ingredients
Directions
Make the caramel
Put one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire.
Stir constantly until it is quite a dark color.
Add a half cupful of water and a pinch of salt.
Let it boil a few minutes.
Finish
When cold, bottle.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Caramelizes when heated, browning into the dark color and deep flavor of caramel.
- Water
- Dissolves the sugar and loosens the syrup so it heats evenly and can be boiled.
The step that matters
Stirring until dark. Sugar moves quickly from golden to dark to burnt. Stirring keeps the heat even so it browns uniformly, and removing it at the right dark color avoids a bitter taste.
“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.
More caramel recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.