Caramel or Burnt Sugar
Ingredients
Directions
Make the syrup
Melt the sugar and water over low heat for 30 minutes, covered, in a saucepan.
Do not stir; gently shift the saucepan if needed to prevent burning.
Finish and cool
Add the boiling water one tablespoon at a time, pouring it into the center of the syrup.
Let it boil gently for 2 minutes without stirring, then mix with a spoon for another minute.
Cool before using.
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
- Granulated sugar
- Caramelizes into a brown, flavorful syrup and provides the sweetness.
The step that matters
Adding the boiling water. Pouring water in slowly, into the center, keeps the hot caramel from bubbling violently and splattering. Boiling water blends in smoothly, while cold water can make the hot sugar seize and harden.
“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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