Caramel Syrup
Ingredients
Directions
Make the syrup
Cook 1 cup of sugar and ¼ cup of water over high heat without stirring until it begins to brown.
Stir until it reaches a rich golden brown.
Add ½ cup of water and stir over the heat until smooth.
Serve
Serve with waffles.
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
- Sugar
- Caramelizes as it heats, forming the browned flavour and colour of the syrup.
- Water
- Dissolves the sugar at first so it can cook evenly without crystallizing.
The step that matters
Stirring the browning sugar. Once the sugar begins to brown, it can move from golden to burnt within seconds. Stirring to a rich golden brown and watching closely keeps the flavour pleasant and bitterness low.
“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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