Caramel Sauce
Ingredients
Directions
Make the sauce
Melt the sugar in a saucepan over medium heat until it turns golden brown.
Add the boiling water carefully and stir to combine.
Simmer for 10 minutes.
Cool and serve
Allow to cool before serving.
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 give the sauce its deep, sweet, toasty flavor and color.
- Boiling water
- Dissolves the caramelized sugar into a pourable liquid and controls the sauce's thickness.
The step that matters
Adding the boiling water. Hot caramel can bubble up violently when liquid hits it, causing splatters and burns. Adding the boiling water slowly and stirring steadily lets the caramel dissolve evenly and reduces the risk of seizing into hard lumps.
“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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