Caramel Sauce
Ingredients
Directions
Combine the sugar and water in a saucepan.
Bring to a boil and cook until it turns a golden toffee color.
Strain the sauce and serve with rice pudding or any starchy dessert.
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
- Sugar
- Caramelizes when heated, producing the sauce's golden color and toffee flavor.
- Water
- Dissolves the sugar so it can boil evenly before it begins to caramelize.
The step that matters
Cooking the sugar to a golden toffee color. Sugar darkens quickly once it starts to caramelize, and going too far turns it bitter. Watching the color closely and stopping at a golden toffee shade keeps the sauce sweet and 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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