Burnt Sugar Caramel
Ingredients
Directions
Place ½ cup of sugar in a small granite basin on the stove.
Allow the sugar to melt and brown well.
Add enough boiling water to dissolve the caramel.
Use for flavoring or coloring, and bottle 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
- Melts and browns to form the caramel, giving the dish its color and deep, bitter-sweet flavor.
The step that matters
Browning the sugar. Sugar must melt and brown well to develop its characteristic caramel flavor and color. Pulling it too early leaves a pale, mostly sweet syrup, while overbrowning turns it acrid and bitter.
“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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