Sauce for Same
Ingredients
Directions
Place the sugar in a saucepan over medium heat.
Stir the sugar until it melts and turns light brown.
Add the boiling water and let it simmer for 10 minutes.
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 caramelises to give the sauce its sweetness and deep flavour.
- Boiling water
- Dissolves the caramelised sugar into a pourable liquid sauce.
The step that matters
Stir the sugar until it melts and turns light brown. Sugar can go from light brown to burnt within seconds. Once it darkens too far it turns bitter, and that bitterness carries into the sauce. Stirring keeps the heat even so it colours uniformly.
“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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