To Make the Caramel
Ingredients
Directions
Make the caramel
In a frying pan, combine sugar and water.
Heat on a hot fire, stirring constantly until it turns dark brown and becomes liquid.
Finish and store
Remove from heat and carefully add boiling water.
Let cool and store in a jar for use.
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
- White sugar
- Caramelizes when heated, forming the dark brown colour and rich bittersweet flavour.
- Water
- Dissolves the sugar so it can melt evenly before browning.
The step that matters
Adding the boiling water. Hot caramel can bubble up and spatter violently when liquid is added, so the boiling water should be poured in carefully, away from the face and hands, after removing the pan from heat.
“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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