Caramel Sauce
Ingredients
Directions
Place ½ cup of sugar in a pan.
Stir over medium heat until melted and light brown.
Add ⅓ cup of boiling water and simmer for 10 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 caramel into a pourable sauce and thins its texture.
The step that matters
Stirring the sugar until light brown. Sugar can go from light amber to burnt quickly once it starts to colour. Removing it at light brown keeps the flavour sweet rather than bitter. Stirring also helps it melt evenly without hot spots.
“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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