Caramel Syrup
Ingredients
Directions
Make the syrup
Cook sugar and ¼ cup water in a saucepan over high heat without stirring until it begins to brown.
Stir until it reaches a rich golden brown color.
Add ½ cup water and stir over heat until smooth.
Serve
Serve with waffles.
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.
Explore the science
What each ingredient does
- Sugar
- Caramelizes as it heats, creating the deep golden color and toasty flavor of the syrup.
- Water
- Dissolves the sugar at first and later thins the caramel into a pourable syrup.
The step that matters
Cooking the sugar without stirring. Sugar can go from golden to burnt within seconds. Leaving it unstirred while it browns helps prevent crystallization and uneven color, and removing it from heat at the right golden shade keeps the flavor rich rather than bitter.
“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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