Caramel
Ingredients
Directions
Make the syrup
In a skillet over high heat, combine sugar and water.
Stir constantly until the sugar is thoroughly burnt.
Add enough water to create a thin syrup.
Store
Bottle the syrup for later 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
- Sugar
- Caramelizes and darkens under heat, giving the syrup its deep colour and bitter-sweet flavour.
- Water
- Dissolves the sugar first, then thins the caramel into a pourable syrup.
The step that matters
Stir constantly until the sugar is thoroughly burnt. Sugar can go from amber to bitter black within seconds at high heat. Constant stirring keeps the heat even so the caramel colours evenly and does not scorch in spots.
“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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