Caramel Sauce
Ingredients
Directions
Put the sugar in a saucepan.
Stir until melted and light brown.
Add the boiling water.
Simmer for fifteen minutes.
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
- Melts and caramelises to give the sauce its sweetness and deep amber flavour.
- Boiling water
- Dissolves the caramelised sugar into a pourable liquid sauce.
The step that matters
Stir until melted and light brown. Sugar can go from amber to burnt within seconds once it darkens, giving a bitter taste. Stopping at light brown keeps the flavour sweet and rounded.
“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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