Caramel Sauce
Ingredients
Directions
Place 1 cup of sugar in a saucepan over high heat.
Stir constantly until the sugar begins to turn brown.
Add 1 cup of hot water and let it boil for 2 minutes.
Remove from heat.
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 browns to form the caramel flavour and colour that defines the sauce.
- Hot water
- Dissolves the caramelised sugar into a pourable liquid sauce.
The step that matters
Stir constantly until the sugar begins to turn brown. Sugar can go from amber to burnt within seconds. Constant stirring keeps heat even so the sugar browns evenly without scorching in spots, which would give a bitter taste.
“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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