Skip to main content
Dessert

Caramel Sugar

A sweet syrup made by boiling sugar with water and lemon juice until brittle.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Caramel Sugar

Ingredients

Directions

  1. Boil the sugar and water together quickly over a clear fire, skimming carefully as soon as it boils.

  2. Keep boiling until the sugar is brittle when a little is dropped into cold water.

  3. Squeeze in a little lemon juice and let it remain on the fire for an instant longer.

  4. Set the pan into another pan of cold water; the caramel is ready for use.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Loaf sugar
Forms the caramel itself, browning and hardening as it is boiled down.
Spring water
Dissolves the sugar so it can boil evenly before it caramelises.
Lemon juice
Adds a little acidity that helps keep the cooked sugar from turning grainy.

The step that matters

Judging when the sugar is brittle. Sugar keeps darkening and hardening while it boils, so stopping too early leaves it soft and stopping too late can burn it. The cold-water test checks the sugar's stage, since its temperature rises as the water boils off.

“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.

More caramel recipes

You might also like