Sugar Browning
Ingredients
Directions
Make the caramel
Put the brown sugar into a clean saucepan.
Stir it over the fire until it melts and becomes slightly colored.
Draw it back and let it cook slowly, stirring occasionally until nearly black but not burnt.
Dilute and store
Pour in the water and let it boil for 5-6 minutes.
Strain through muslin into a glass bottle, cork it, and store for use.
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
- Brown sugar
- Melts and caramelises to give the dark colour and rich, toasted flavour, and provides the sweetness.
The step that matters
Cook the sugar until nearly black but not burnt. Sugar caramelises in stages, from golden to dark brown. Colour and flavour develop gradually, but the sugar can turn bitter and burnt within moments once it passes the right point. Drawing the pan off the heat and cooking slowly gives control over the final colour.
“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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