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Sauce

Caramel for Soups

A caramel sauce made by boiling sugar with water and salt, used to flavor soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tea and sugar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 1,204 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Caramel for Soups

Ingredients

Directions

  1. Combine sugar and 2 teaspoons of water in a saucepan over medium heat.

  2. Stir constantly until the mixture turns dark in color.

  3. Add ½ cup of water and a pinch of salt.

  4. Let it boil for a few moments.

  5. Remove from heat.

  6. Let it cool before bottling.

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. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Sugar
Caramelizes when heated, giving the dark color and deep, bittersweet flavor of the caramel.
Water
Dissolves the sugar at the start and then loosens the caramel into a pourable liquid.

The step that matters

Stir constantly until the mixture turns dark in color. Sugar can go from amber to burnt within seconds once it darkens, and constant stirring keeps the heat even so it colors evenly without scorching.

“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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