Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Caramel Sauce
Ingredients
Directions
Melt the brown sugar in a saucepan over medium heat until it starts to brown slightly.
Carefully add the boiling water to the melted sugar.
In a small bowl, mix the cornstarch and salt with the cold water until smooth.
Add the cornstarch mixture to the syrup and cook until there is no taste of raw starch.
Remove from heat and stir in the butter and vanilla extract.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Butter + vanillatop 14% of all pairsSmell alikemoderateCooked together20,050 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brown sugar
- Provides sweetness and caramel flavour as it melts and browns slightly.
- Cornstarch
- Thickens the syrup into a smooth sauce as it cooks.
- Butter
- Adds richness and a smooth, glossy mouthfeel to the finished sauce.
The step that matters
Adding the cornstarch mixture to the syrup. Cornstarch must be fully cooked until it no longer tastes raw, because uncooked starch gives a chalky, floury flavour and weaker thickening. Stir continuously so lumps do not form.
“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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