Caramel Sauce
Ingredients
Directions
Place the sugar in an iron saucepan.
Stir with a wooden spoon over high heat until the sugar melts and turns amber.
Add the water and let it boil for 2 minutes.
Remove from heat and let cool.
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
- Granulated sugar
- Melts and caramelizes into the amber flavor and color of the sauce, providing its sweetness.
- Water
- Dissolves the hardened caramel into a pourable, saucy liquid.
The step that matters
Watching the sugar turn amber. Sugar darkens quickly once it starts to caramelize, and past amber it becomes bitter and can burn. Stirring keeps the melt even, and removing it from the heat at the right colour prevents scorching.
“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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