Caramel Sauce
Ingredients
Directions
Make the caramel
Put the sugar into an iron saucepan.
Stir with a wooden spoon over high heat until the sugar melts and turns amber.
Finish and cool
Add the water and let it boil for 2 minutes.
Turn out to cool.
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
- Granulated sugar
- Melts and caramelises to form the sauce's amber colour and sweet, toasted flavour.
- Water
- Dissolves the caramel into a pourable sauce and adjusts its thickness.
The step that matters
Stirring the sugar as it melts and colours. Sugar can burn quickly once it turns amber, giving a bitter taste. Constant stirring over high heat melts it evenly, so the colour develops uniformly before the water is added.
“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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