For Caramel
Ingredients
Directions
Make the caramel
Combine 2 cups of sugar and 1 cup of water in a pot.
Cover and boil until it turns a light brown shade; do not stir.
Add ½ cup of cold water once the desired color is reached.
Continue cooking until it forms a syrup.
Use the caramel
Brush cups with the caramel before filling.
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 as it heats, producing browned color, sweetness, and toasty flavor.
The step that matters
Stop the color with cold water. Caramel keeps darkening from its own residual heat, so the cold water must go in at the right shade. Adding it too late can scorch the sugar and make it bitter. Pouring cold water into very hot syrup can also cause it to splatter sharply.
“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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