To Prepare Caramel or Burnt Sugar
Ingredients
Directions
Slowly heat the loaf sugar over low heat until it melts and turns a rich brown color.
Be careful not to let the heat get too high to avoid burning the sugar.
Once the sugar is melted, gradually add water until the burnt sugar dissolves, forming a deep brown liquid.
Strain the liquid through coarse linen while hot and preserve it for use.
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.
Explore the science
What each ingredient does
- Loaf sugar
- Melts and caramelizes into the brown color and flavor of the caramel.
The step that matters
Keeping the heat low while melting the sugar. Sugar melts and then browns quickly, and past a certain point it burns and turns bitter. Gentle, low heat lets it darken evenly and gives a rich flavor instead of a scorched one.
“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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