Caramel Flavoring
Ingredients
Directions
Melt sugar in a frying pan and brown slightly.
Add boiling water slowly; cook until it reaches the consistency of syrup.
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
- Melts and browns to form caramel, giving the sauce its sweetness and deep flavour.
- Boiling water
- Dissolves the browned sugar into a pourable syrup, thinning the sauce to the right consistency.
The step that matters
Adding the boiling water. Sugar at caramel temperature is extremely hot, so boiling water can spatter violently and may seize the sugar into hard lumps if added too fast. Adding it slowly lets the caramel dissolve smoothly into a syrup.
“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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