Caramel Sauce
Ingredients
Directions
Heat 1 cup of sugar over medium heat in a small frying pan, stirring until it turns dark brown for a strong flavor or light brown for a delicate flavor.
Add 1 cup of boiling water and simmer for 15 minutes.
Remove from heat and let 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
- Sugar
- Caramelizes into browned, complex flavor and forms the body of the sauce.
- Boiling water
- Dissolves the caramelized sugar into a pourable, liquid sauce.
The step that matters
Stirring the sugar until it reaches the target colour. Sugar darkens quickly once it starts to caramelize, and it can go from amber to burnt in seconds. Colour sets the flavour, so removing it at the right shade matters more than the clock.
“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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