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Article: The Glories of Caramel Sauce
- Article from:
- The Washington Post
- Article date:
- November 4, 1998
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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As my house filled with smoke and the smoke alarm began
blaring, I was reminded of the one thing that I always caution
people about when making caramel: It's so easy to make perfectly if
you keep an eagle eye on it, but it's also so easy to burn if you
turn your attention to something else. That said, cooking classic
caramel is simply a matter of melting sugar and letting it bubble
away until it reaches the desired color.
The formula is simple: Dissolve the sugar in some water, cook
it over low heat to melt the sugar, then raise the heat and boil the
mixture until it thickens and becomes an evenly dark golden color.
This happens as the water evaporates and the sugar mixture ...