To Make Caramel
Ingredients
Directions
Heat sugar in a saucepan until it turns brown and produces white smoke.
Carefully add boiling water to the caramelized sugar.
Simmer until the mixture reaches a thick syrup consistency.
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 into caramel, giving the sauce its sweetness and toasty, deeper flavor.
- Boiling water
- Dissolves the caramelized sugar into a pourable liquid, loosening the sauce.
The step that matters
Carefully add boiling water to the caramelized sugar. Caramel is much hotter than boiling water, so the water can flash to steam and spatter violently. Adding it slowly and carefully keeps the splatter under control.
“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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