Caramel Flavoring
Ingredients
Directions
Make the caramel
Melt sugar in a frying pan and brown slightly.
Add boiling water slowly; cook until it reaches the consistency of syrup.
Sugar begins to caramelize when the melted sugar bubbles.
Store
Caramel can be kept for flavoring desserts and sauces.
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
- Provides sweetness and, when browned, the deep caramel flavor and color of the sauce.
- Boiling water
- Dissolves the caramelized sugar into a pourable syrup and controls its thickness.
The step that matters
Adding the boiling water. Caramel is extremely hot, so water added too quickly can flash to steam and spatter. Adding it slowly lets the sugar dissolve evenly and keeps the sauce from seizing into hard lumps.
“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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