4. Caramel Flavoring.
Ingredients
Directions
Pour the sugar into a saucepan and stir over the fire until it becomes a thick brown syrup.
Pour the boiling water on this and leave on the fire, stirring occasionally until the sugar is all dissolved.
Bottle the mixture and keep for some time.
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 (in the method)
- Caramelises when heated, giving the mixture its brown colour and sweet, rich flavour.
The step that matters
Browning the sugar to a thick brown syrup. Sugar caramelises as it heats, turning brown and developing flavour. If it keeps heating past that point it burns and turns bitter, so the sugar needs constant stirring over the fire and close watching until it reaches the right brown.
“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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