Caramel
Ingredients
Directions
Brown the piece of sugar in the bottom of a saucepan.
Gradually pour in the stock while stirring continuously.
Use the caramel to color meats or sauces, or use water for compotes.
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 in the pan to give the caramel its color and a deeper, bittersweet flavor.
- Stock
- Adds liquid that loosens the browned sugar into a pourable coloring liquid.
The step that matters
Gradually pour in the stock while stirring continuously. Caramel is very hot, so cold liquid added quickly can steam and splatter violently. Pouring slowly while stirring lets the liquid dissolve the hardened sugar evenly and keeps the mixture smooth.
“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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