Caramel
Ingredients
Directions
In a saucepan, add the granulated sugar.
Stir the sugar until it melts and turns brown.
Slowly add the hot water and let it cook until the sugar dissolves and forms a thin syrup.
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
- Granulated sugar
- Melts and caramelizes to give the sauce its deep brown color and toasty flavor.
- Hot water
- Dissolves the caramelized sugar into a thinner, pourable syrup.
The step that matters
Stirring the sugar as it melts and browns. Sugar can go from amber to burnt quickly and turn bitter if it overheats or is left unattended. Watching the color closely keeps the flavor balanced.
“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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