To Prepare Caramel
Ingredients
Directions
Make the caramel
Caramelize the sugar until it turns a deep amber color.
Add an equal quantity of boiling water and let it simmer until it reaches the consistency of a rich syrup.
Store
Pour the caramel into a bottle, cork it, and store for coloring soups, sauces, and more.
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 to provide the deep amber color and rich, toasted flavor of the caramel.
- Boiling water
- Dissolves the caramelized sugar into a pourable syrup with a loose, liquid consistency.
The step that matters
Caramelize the sugar to deep amber. Sugar darkens quickly once it passes golden, and going past deep amber makes it bitter. Pale sugar gives weak color and flavor. Watching the color closely is what controls the result.
“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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