Caramel for Flavoring
Ingredients
Directions
Melt the sugar in a frying pan and brown it slightly.
Add the boiling water and cook until it reaches the consistency of syrup.
Cool the caramel and store it in a covered jar.
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 the caramel's sweet, toasted flavor and color.
- Boiling water
- Dissolves the browned sugar into a pourable syrup with moisture and fluidity.
The step that matters
Browning the sugar. Sugar caramelizes in a narrow temperature window. Once it darkens too far it turns bitter and burnt, and the flavor cannot be recovered. Remove it from heat when it is only lightly browned, since residual heat keeps darkening it.
“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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