Caramel or Burnt Sugar
Ingredients
Directions
Make the caramel
In a saucepan, combine 1 cup of sugar and 2 teaspoons of water.
Stir constantly over heat until the mixture turns a dark color.
Add ½ cup of water and a pinch of salt.
Let it boil for a few minutes, then allow to cool.
Bottle
Once cooled, bottle the caramel for use in coloring soups, sauces, or gravies.
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
- Caramelizes under heat to form the dark color and deep flavor of the caramel.
The step that matters
Stir constantly over heat until the mixture turns a dark color. Sugar can go from amber to burnt within moments. Constant stirring keeps heat even so the sugar darkens evenly without scorching, which would make the caramel bitter.
“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.