Caramel Sauce for Soups
Ingredients
Directions
Make the caramel
Combine 1½ cups granulated sugar and 1 tablespoon water in a saucepan.
Stir constantly until it turns dark brown, avoiding burning.
Finish the sauce
Add 1 teacup of hot water and boil until smooth.
Add a little salt, cool, and strain into an airtight bottle.
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
- Granulated sugar
- Caramelises when heated, providing the sauce's sweetness and deep brown colour and flavour.
- Hot water
- Added to the hot caramel, it dissolves the hardened sugar into a smooth, pourable sauce.
The step that matters
Stir constantly until dark brown, avoiding burning. Sugar goes from amber to burnt within seconds at high heat. Burnt caramel tastes bitter, and it can also seize or harden when water is added, so stop heating as soon as it reaches a deep brown.
“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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