Caramel Sauce
Ingredients
Directions
In a clean frying pan, brown the sugar until it reaches a light coffee color.
Add an equal measure of water and simmer until the sugar dissolves.
Serve hot or cold.
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
- Brown sugar
- Caramelizes when browned, giving the sauce its sweetness, color and deep toffee flavor.
- Water
- Dissolves the caramelized sugar into a smooth, pourable sauce.
The step that matters
Browning the sugar. Sugar darkens quickly once it starts to caramelize, and past a light coffee color it turns bitter and can burn. Stopping at the right shade keeps the flavor sweet and rich. Watch closely and keep it moving in the pan.
“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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