Caramel Sauce
Ingredients
Directions
Make the caramel
Combine 1 cup of sugar and ¼ cup of water in a saucepan.
Boil rapidly until it begins to brown.
Stir until it reaches a rich golden brown color.
Finish the sauce
Add ½ cup 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Caramelizes when heated, producing the sauce's sweetness and deep golden color.
- Water
- Dissolves the sugar first, then loosens the hot caramel into a smooth, pourable sauce.
The step that matters
Stir until golden brown. Sugar darkens quickly once it starts to brown, so it can turn bitter and burn in moments. Removing it at a rich golden color keeps the flavor sweet and balanced.
“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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