To Make Caramel
Ingredients
Directions
Make the caramel
Put sugar and water in a small pan.
Place over moderate heat and stir frequently.
Cook until the sugar turns dark brown.
Finish and bottle
Add cold water carefully and boil for 15 minutes.
Strain through a fine sieve and bottle.
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 flavour and deep colour.
- Water
- Dissolves the sugar so it can melt evenly without scorching at first.
The step that matters
Cook until the sugar turns dark brown. Sugar darkens quickly once it starts to caramelise, and going too far makes the flavour bitter. Stir frequently so the heat is even and no part burns.
“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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