Caramel Sauce
Ingredients
Directions
Make the caramel
Combine the sugar and water in a saucepan. Bring to a boil.
Boil until it turns a golden toffee color.
Finish
Strain the mixture 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
- Loaf sugar
- Melts and caramelizes to give the sauce its sweetness and deep toffee flavor.
- Water
- Dissolves the sugar so it can heat evenly before browning.
The step that matters
Boil until golden toffee. Sugar darkens quickly near the end, and going past golden turns it bitter. Watch the colour closely and stop as soon as it reaches golden toffee.
“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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