Caramel for Colouring Sauce
Ingredients
Directions
Make the caramel
Combine the sugar and 1 tablespoon of water in an unlined saucepan.
Stir over medium heat until the mixture turns dark brown.
Thin and finish
Add the remaining water and stir until it boils.
Simmer until the caramel reaches a syrupy consistency.
Let it cool, then bottle for use.
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
- Provides sweetness and, when heated, the browned, bittersweet caramel flavour that defines the sauce.
The step that matters
Stirring the sugar to dark brown. Sugar caramelizes quickly at high heat, moving from amber to burnt within moments. Stopping at the dark brown stage keeps the flavour rich rather than bitter, and the sauce thickens as it simmers.
“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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