Caramel Sauce
Ingredients
Directions
Make the caramel
Combine the sugar and water in a saucepan.
Bring the mixture to a boil.
Boil until it turns a golden toffee color.
Finish
Strain the sauce 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 provide the sweetness and the sauce's characteristic amber flavor.
The step that matters
Boil until golden toffee color. Sugar darkens quickly once it starts to caramelize, so it can go from golden to bitter in moments. Removing it at the right color gives sweetness with a pleasant toasted flavor rather than a burnt one.
“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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