Caramel Sauce
Ingredients
Directions
In a saucepan, stir 1 cup of sugar continuously over medium-high heat until melted and lightly browned.
Add ½ cup of boiling water and boil for 2 minutes, stirring constantly.
Remove from heat and serve.
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
- Sugar
- Melts and caramelizes to form the sauce's color, flavor, and sweetness.
- Boiling water
- Loosens the hot caramel into a pourable sauce and dissolves hardened sugar.
The step that matters
Adding the boiling water. Adding the water to hot caramel can cause it to splatter and seize into hard lumps. Boiling water is added carefully and stirred constantly so the sugar dissolves smoothly into a uniform sauce.
“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.
More caramel sauce recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.