Caramel for Flavoring
Ingredients
Directions
Make the caramel
Melt the sugar in a frying pan and brown it slightly.
Add the boiling water and cook until it reaches a syrup consistency.
Store
Cool and store 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 flavour and colour, and sweetens the syrup.
The step that matters
Browning the sugar. Sugar darkens quickly once it starts to colour, so it can go from amber to bitter in seconds. Watching closely and stopping at a light brown keeps the flavour sweet rather than burnt.
“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.
More caramel recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.