Caramel
Ingredients
Directions
Brown the piece of sugar in the bottom of a saucepan.
Gradually pour in the stock while stirring continuously.
Add the broth little by little.
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
- Browns and caramelises to give the dish its colour, sweetness and deep flavour.
- Stock
- Adds liquid that dissolves the browned sugar and carries savoury flavour through the dish.
The step that matters
Adding the stock gradually while stirring. Hot caramel is far above the boiling point of water, so cold liquid poured in quickly boils violently and can splatter. It can also seize into hard lumps. Adding the liquid slowly while stirring lets the caramel dissolve evenly and keeps the mixture smooth.
“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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