Pineau and Lime Macerated Strawberries

Dessert · Garnish

Pineau and Lime Macerated Strawberries

Quarter the berries and turn them gently through the sugar, wine and zest. Let them macerate in the refrigerator so they release a little juice.

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1 small batch
Cuisine
French-inspired

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Chill while the fruit marinates

Keep the covered berries refrigerated for the full marinating time rather than leaving them on the counter.

At the table

Spoon the berries and a little of their juice beside a cake, custard or other dessert prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 300 g strawberries — hulled and quartered
  • 12.5 g Pineau des Charentes — fortified wine
  • 25 g granulated sugar
  • 1/4 lime — finely grated zest only

A few useful notes.

This topping contains alcohol; the wine is not cooked.

It is a fruit component, with no cake or custard included.

The cooking plan

How to make Pineau and Lime Macerated Strawberries.

  1. Rinse the strawberries under cool running water and dry gently before hulling and quartering. Put in a clean bowl.

  2. Add the sugar, Pineau des Charentes and finely grated lime zest. Turn gently until the berries are coated.

  3. Cover and refrigerate at 40°F or below for at least 3 hours, stirring gently once or twice. Serve chilled with a little of the released juice; use promptly, preferably the same day.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pineau and Lime Macerated Strawberries

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Fresh strawberries chilled with sugar, lime zest and a little Pineau des Charentes for a wine-scented dessert topping.
Print Recipe
Servings: 1 small batch
Course: Dessert, Garnish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    300 g strawberries hulled and quartered
  •  
    12.5 g Pineau des Charentes fortified wine
  • 25 g granulated sugar
  • ¼ lime finely grated zest only

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Box grater
Mixing bowl
Stirring spoon
Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Rinse the strawberries under cool running water and dry gently before hulling and quartering. Put in a clean bowl.
  2. Add the sugar, Pineau des Charentes and finely grated lime zest. Turn gently until the berries are coated.
  3. Cover and refrigerate at 40°F or below for at least 3 hours, stirring gently once or twice. Serve chilled with a little of the released juice; use promptly, preferably the same day.

Notes

This topping contains alcohol; the wine is not cooked.
It is a fruit component, with no cake or custard included.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the wine cook off?

No. The fruit is marinated cold, so this dessert topping contains alcohol.

Should I add lime juice?

This version uses the finely grated zest only. Save the juice for another dish.

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Orange, Cinnamon and Clove Speculoos

Dessert

Orange, Cinnamon and Clove Speculoos

Chill the dough overnight so it firms for rolling. This version uses the cinnamon-and-clove option for the spice mixture, with orange zest for a citrus note.

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1 small batch
Cuisine
Belgian-inspired

Bring it to the table

Keep the dough cool

Work with one portion at a time and return it to the refrigerator if it becomes too soft to cut cleanly.

At the table

Serve with coffee or tea, or crumble a cooled cookie over a dessert.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 112.5 g unsalted butter — softened
  • 147.5 g brown sugar
  • 22.5 g whole egg — lightly beaten and weighed without shell
  • 10 g egg yolk — weighed without white
  • 20 g milk
  • 225 g all-purpose flour — plus a little for rolling
  • 2 g salt
  • 1 g baking powder
  • 5 g ground cinnamon
  • 1.5 g ground cloves
  • 3 g finely grated orange zest — colored zest only

A few useful notes.

Cookie count depends on the cutters and dough thickness.

The measured cinnamon includes the extra cinnamon in addition to the cinnamon-and-clove spice option.

Do not taste raw dough.

The cooking plan

How to make Orange, Cinnamon and Clove Speculoos.

  1. Whisk the flour, salt, baking powder, cinnamon, cloves and orange zest together. In a separate bowl, cream the softened butter and brown sugar until evenly combined.

  2. Mix the weighed whole egg, yolk and milk into the butter mixture. Add the dry ingredients and mix just until the dough comes together.

  3. Flatten into a disc, wrap and refrigerate overnight. Keep the dough refrigerated until ready to roll.

  4. Heat the oven to 325°F and line baking sheets with parchment. Roll the dough about 1/8 inch thick on a lightly floured surface, working in portions. Cut into shapes and transfer to the sheets with a little space between cookies.

  5. Bake, starting to check at about 15 minutes, until the edges are lightly browned and the surfaces look dry and set. Continue as needed for the size and thickness. Let firm briefly on the sheet, then cool fully on a rack.

  6. Once cold, store airtight. Freeze for longer keeping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Orange, Cinnamon and Clove Speculoos

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Brown-sugar spice cookies with cinnamon, clove and orange zest, rolled and cut after an overnight rest.
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Servings: 1 small batch
Course: Dessert
Cuisine: Belgian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 112.5 g unsalted butter softened
  • Moist light brown sugar in a white prep bowl147.5 g brown sugar
  • 22.5 g whole eggs lightly beaten and weighed without shell
  • Three separated raw egg yolks in a clear glass bowl10 g Egg yolks weighed without white
  • 20 g milk
  • 225 g all-purpose flour plus a little for rolling
  • 2 g salt
  • Baking powder in a white prep bowl with a measuring spoon1 g baking powder
  • 5 g ground cinnamon
  • 1.5 g ground cloves
  •  
    3 g finely grated orange zest colored zest only

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Rimmed baking sheet
Wire rack
Parchment paper
Rolling pin

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the flour, salt, baking powder, cinnamon, cloves and orange zest together. In a separate bowl, cream the softened butter and brown sugar until evenly combined.
  2. Mix the weighed whole egg, yolk and milk into the butter mixture. Add the dry ingredients and mix just until the dough comes together.
  3. Flatten into a disc, wrap and refrigerate overnight. Keep the dough refrigerated until ready to roll.
  4. Heat the oven to 325°F and line baking sheets with parchment. Roll the dough about 1/8 inch thick on a lightly floured surface, working in portions. Cut into shapes and transfer to the sheets with a little space between cookies.
  5. Bake, starting to check at about 15 minutes, until the edges are lightly browned and the surfaces look dry and set. Continue as needed for the size and thickness. Let firm briefly on the sheet, then cool fully on a rack.
  6. Once cold, store airtight. Freeze for longer keeping.

Notes

Cookie count depends on the cutters and dough thickness.
The measured cinnamon includes the extra cinnamon in addition to the cinnamon-and-clove spice option.
Do not taste raw dough.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I also add a four-spice blend?

No. This version uses cinnamon and cloves instead of the optional four-spice mixture.

Can I skip chilling?

The overnight refrigerated rest firms the dough for rolling and cutting. Warm dough is harder to handle cleanly.

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Dark Chocolate Brownies

Dessert

Dark Chocolate Brownies

Melt the chocolate and butter gently, stir in the remaining ingredients, then bake until the center is set. Let the brownies cool before cutting so they hold together.

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Yield
1 pan
Cuisine
American-inspired

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Weigh the beaten eggs

Lightly beat the eggs, then weigh 200 g without shells. This keeps the amount consistent across different egg sizes.

At the table

Cool completely in the pan before cutting into portions of your preferred size.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 250 g dark chocolate — about 64% cocoa; chopped
  • 250 g unsalted butter — plus a little for the pan
  • 200 g granulated sugar
  • 200 g whole eggs — lightly beaten and weighed without shells
  • 70 g all-purpose flour
  • 3 g salt

A few useful notes.

One pan is the base batch; the number of pieces depends on how you cut them.

Use dark eating or baking chocolate around 64% cocoa rather than unsweetened chocolate.

The checking time is not a guarantee that every oven or pan will finish at the same moment.

The cooking plan

How to make Dark Chocolate Brownies.

  1. Heat the oven to 375°F. Butter a 9-inch square metal baking pan and line with parchment, leaving enough overhang to lift the cooled brownies.

  2. Put the chopped chocolate and butter in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until melted and smooth, then remove from the heat.

  3. Stir in the sugar and salt. Let the mixture cool until warm rather than hot. Add the beaten egg gradually, stirring well after each addition.

  4. Fold in the flour with a spatula just until the batter is evenly combined and smooth. Spread into the prepared pan.

  5. Place in the oven and immediately lower the setting to 300°F. Start checking at about 30 minutes and continue until the center is fully set and a tester has no wet batter. Actual baking time depends on the pan and oven.

  6. Cool completely in the pan before lifting out and cutting. Wrap once cool; freeze portions if keeping for later.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Dark Chocolate Brownies

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Butter-rich brownies made with dark chocolate and a small amount of flour.
Print Recipe
Servings: 1 pan
Course: Dessert
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    250 g dark chocolate about 64% cocoa; chopped
  • 250 g unsalted butter plus a little for the pan
  • 200 g granulated sugar
  • 200 g whole eggs lightly beaten and weighed without shells
  • 70 g all-purpose flour
  • 3 g salt

Equipment

Square baking pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Parchment paper

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Butter a 9-inch square metal baking pan and line with parchment, leaving enough overhang to lift the cooled brownies.
  2. Put the chopped chocolate and butter in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until melted and smooth, then remove from the heat.
  3. Stir in the sugar and salt. Let the mixture cool until warm rather than hot. Add the beaten egg gradually, stirring well after each addition.
  4. Fold in the flour with a spatula just until the batter is evenly combined and smooth. Spread into the prepared pan.
  5. Place in the oven and immediately lower the setting to 300°F. Start checking at about 30 minutes and continue until the center is fully set and a tester has no wet batter. Actual baking time depends on the pan and oven.
  6. Cool completely in the pan before lifting out and cutting. Wrap once cool; freeze portions if keeping for later.

Notes

One pan is the base batch; the number of pieces depends on how you cut them.
Use dark eating or baking chocolate around 64% cocoa rather than unsweetened chocolate.
The checking time is not a guarantee that every oven or pan will finish at the same moment.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use unsweetened chocolate?

It has a different cocoa and sugar balance. Use dark chocolate around 64% cocoa for this formula.

Why let them cool before slicing?

The chocolate-and-butter structure firms as it cools, making the brownies easier to lift and cut.

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Vanilla Ladyfinger Sponge Biscuits

Dessert

Vanilla Ladyfinger Sponge Biscuits

Weigh the yolks and whites separately, then keep the folded mixture airy as you pipe it. The baked biscuits can be served plain or used in a dessert prepared separately.

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1 small batch
Cuisine
French-inspired

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Work gently after whipping

Use a clean, grease-free bowl for the whites. Fold rather than beat once the foam is ready, and pipe the batter promptly.

At the table

Serve plain or use in a layered dessert, adjusting any soaking liquid to the texture of the cooled biscuits.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 125 g egg yolks — weighed without whites
  • 50 g granulated sugar
  • 2.5 g vanilla powder
  • 5 g invert sugar — such as Trimoline
  • 125 g all-purpose flour — sifted
  • 150 g egg whites
  • 25 g granulated sugar
  • confectioners sugar — for two light dustings

A few useful notes.

Biscuit count depends on the piping size; the control represents one small batch.

These are a baked sponge component, not a complete tiramisu or other layered dessert.

The two measured granulated sugar amounts go into separate mixtures.

The cooking plan

How to make Vanilla Ladyfinger Sponge Biscuits.

  1. Heat the oven to 350°F and line baking sheets with parchment. Fit a piping bag with a plain round tip about 1/2 inch wide.

  2. Beat the yolks, 50 g sugar, vanilla powder and invert sugar until pale and thick enough to fall from the whisk in a ribbon. Gently fold in the sifted flour.

  3. In a clean bowl, beat the whites until foamy. Gradually add the remaining 25 g sugar and beat until glossy peaks hold their shape. Fold a little into the yolk mixture to loosen it, then gently fold in the rest.

  4. Pipe short fingers about 3 inches long, leaving space between them. Sift a light layer of confectioners sugar over the tops, let it absorb briefly, then dust lightly a second time.

  5. Bake until golden and set, with tops that spring back lightly. Start checking small fingers at about 18 minutes and continue as needed for their thickness; larger shapes take longer. Do not rely on a fixed time for every piping size.

  6. Cool briefly on the tray, loosen carefully from the parchment and let cool completely on a rack. Store airtight once cold, or freeze if keeping for later use.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Vanilla Ladyfinger Sponge Biscuits

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Piped vanilla sponge biscuits made with separately whipped yolks and whites and a dusting of confectioners sugar.
Print Recipe
Servings: 1 small batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Yolk mixture
  • Three separated raw egg yolks in a clear glass bowl125 g egg yolks weighed without whites
  • 50 g granulated sugar
  •  
    2.5 g vanilla powder
  •  
    5 g invert sugar such as Trimoline
  • 125 g all-purpose flour sifted
White mixture
  • 150 g egg whites
  • 25 g granulated sugar
Finish
  • Fine white powdered confectioners sugar in a prep bowlconfectioners sugar for two light dustings

Equipment

Mixer
Digital kitchen scale — equipment illustration
Kitchen scale
Fine Mesh Strainer
Mixing bowl
Wire whisk
Spatula
Rimmed baking sheet
Wire rack
Parchment paper
Piping bag and tips

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F and line baking sheets with parchment. Fit a piping bag with a plain round tip about 1/2 inch wide.
  2. Beat the yolks, 50 g sugar, vanilla powder and invert sugar until pale and thick enough to fall from the whisk in a ribbon. Gently fold in the sifted flour.
  3. In a clean bowl, beat the whites until foamy. Gradually add the remaining 25 g sugar and beat until glossy peaks hold their shape. Fold a little into the yolk mixture to loosen it, then gently fold in the rest.
  4. Pipe short fingers about 3 inches long, leaving space between them. Sift a light layer of confectioners sugar over the tops, let it absorb briefly, then dust lightly a second time.
  5. Bake until golden and set, with tops that spring back lightly. Start checking small fingers at about 18 minutes and continue as needed for their thickness; larger shapes take longer. Do not rely on a fixed time for every piping size.
  6. Cool briefly on the tray, loosen carefully from the parchment and let cool completely on a rack. Store airtight once cold, or freeze if keeping for later use.

Notes

Biscuit count depends on the piping size; the control represents one small batch.
These are a baked sponge component, not a complete tiramisu or other layered dessert.
The two measured granulated sugar amounts go into separate mixtures.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why are there two amounts of granulated sugar?

One amount is beaten with the yolks and the other with the whites. Keep them separate while preparing the mixtures.

Can I use the original time for every size?

No. Thin individual fingers and larger piped shapes bake at different speeds, so check color, set texture and spring-back.

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Small-Batch Sweet Tart Dough (Pâte Sucrée)

Dessert · Pastry

Small-Batch Sweet Tart Dough (Pâte Sucrée)

Cream softened butter with confectioners sugar, mix in weighed eggs, then add flour only until the dough comes together. Chill thoroughly before lining a tart pan.

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Yield
1 small batch
Cuisine
French-inspired

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Weigh the egg mixture

Lightly beat whole egg before weighing 25 g. Weigh the extra yolks separately so the small batch keeps its balance.

At the table

Use with a tart filling prepared separately, choosing a partially or fully baked shell to suit that filling.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 70 g unsalted butter — softened
  • 62.5 g confectioners sugar
  • 32.5 g egg yolks — weighed without whites
  • 25 g whole egg — lightly beaten, weighed without shell
  • 168 g all-purpose flour — plus a little for rolling

A few useful notes.

The control represents one small dough batch; tart size and thickness determine how much is needed.

Baking times are checking points and depend on the pan and thickness.

Keep unbaked dough refrigerated and use within 2 days, or freeze promptly. Do not taste raw dough.

The cooking plan

How to make Small-Batch Sweet Tart Dough (Pâte Sucrée).

  1. Mix the softened butter and confectioners sugar until smooth. Lightly beat the measured whole egg and yolks together, then mix into the butter in small additions, scraping the bowl.

  2. Add the flour and mix on low speed or by hand just until the dough comes together. Do not keep beating once combined. Flatten into a disc, wrap and refrigerate for at least 2 hours.

  3. Let the dough soften just enough to roll. Roll about 1/8 inch thick on a lightly floured surface or between parchment sheets. Fit into a tart pan without stretching and trim; save spare dough. The amount used depends on the pan. Prick the base lightly and freeze the lined pan for about 30 minutes.

  4. For an unfilled shell, heat the oven to 375°F. Set the pan on a baking sheet, line with parchment and fill with pie weights. Bake, checking around 20–25 minutes, until the sides are set and the lining lifts without pulling away raw dough.

  5. Remove lining and weights carefully. For a fully baked shell, return to the oven until the base is dry and golden, checking after another 5–10 minutes. For a filling that needs further baking, follow that tart recipe after the initial bake. Cool before adding a no-bake filling.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Small-Batch Sweet Tart Dough (Pâte Sucrée)

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A sweet butter-and-egg pastry dough for lining a tart pan, with a rest before rolling.
Print Recipe
Servings: 1 small batch
Course: Dessert, Pastry
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 70 g unsalted butter softened
  • Fine white powdered confectioners sugar in a prep bowl62.5 g confectioners sugar
  • Three separated raw egg yolks in a clear glass bowl32.5 g egg yolks weighed without whites
  • 25 g whole eggs lightly beaten, weighed without shell
  • 168 g all-purpose flour plus a little for rolling

Equipment

Tart pan — equipment illustration
Tart pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Spatula
Rimmed baking sheet
Parchment paper
Rolling pin
Pie weights

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the softened butter and confectioners sugar until smooth. Lightly beat the measured whole egg and yolks together, then mix into the butter in small additions, scraping the bowl.
  2. Add the flour and mix on low speed or by hand just until the dough comes together. Do not keep beating once combined. Flatten into a disc, wrap and refrigerate for at least 2 hours.
  3. Let the dough soften just enough to roll. Roll about 1/8 inch thick on a lightly floured surface or between parchment sheets. Fit into a tart pan without stretching and trim; save spare dough. The amount used depends on the pan. Prick the base lightly and freeze the lined pan for about 30 minutes.
  4. For an unfilled shell, heat the oven to 375°F. Set the pan on a baking sheet, line with parchment and fill with pie weights. Bake, checking around 20–25 minutes, until the sides are set and the lining lifts without pulling away raw dough.
  5. Remove lining and weights carefully. For a fully baked shell, return to the oven until the base is dry and golden, checking after another 5–10 minutes. For a filling that needs further baking, follow that tart recipe after the initial bake. Cool before adding a no-bake filling.

Notes

The control represents one small dough batch; tart size and thickness determine how much is needed.
Baking times are checking points and depend on the pan and thickness.
Keep unbaked dough refrigerated and use within 2 days, or freeze promptly. Do not taste raw dough.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why rest the dough?

Chilling firms the butter and lets the dough relax before rolling and lining.

Should I fully bake it before adding a filling?

That depends on the filling. A no-bake filling needs a fully baked shell; a filling that cooks in the tart may call for a partial bake.

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Small-Batch Caramel Syrup

Dessert

Small-Batch Caramel Syrup

Melt the sugar until amber, then loosen it carefully with hot water. A roomy pan gives the bubbling caramel space when the water is added.

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Yield
1 batch
Cuisine
Contemporary

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Prepare the water first

Heat the measured water separately and have it ready before the sugar changes color. Hot caramel splashes and steam can burn; keep your hands and face clear.

At the table

Cool completely before tasting or spooning a little over a dessert.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 250 g granulated sugar
  • 150 g water — heated separately

A few useful notes.

This is a water-based caramel syrup, not a cream-based caramel sauce.

The finished thickness depends on evaporation; it thickens as it cools.

Never touch or taste hot caramel.

The cooking plan

How to make Small-Batch Caramel Syrup.

  1. Heat the measured water in a separate small saucepan and keep it hot. Put the sugar in an even layer in a wide, heavy saucepan with high sides and plenty of extra room.

  2. Cook the sugar over low to medium-low heat, gently moving it with a heatproof spatula as it melts. Continue until smooth and evenly amber; reduce the heat if patches darken too fast. Stay beside the pan throughout.

  3. Remove from the heat. Wearing oven mitts and keeping your face away, add the hot water very slowly in small portions. It will bubble and release steam vigorously. Pause between additions so it does not rise over the pan.

  4. If caramel hardens into pieces, return to low heat and stir gently until dissolved. Let cool fully before tasting; the syrup is extremely hot even after the bubbling stops.

  5. Transfer to a clean heatproof container, cool promptly and refrigerate within 2 hours. Keep covered at 40°F or below and use within 4 days, or freeze portions promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Small-Batch Caramel Syrup

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An amber caramel syrup made with sugar and water, with no cream or butter.
Print Recipe
Servings: 1 batch
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 250 g granulated sugar
  • 150 g water heated separately

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Spatula
Stirring spoon
Stirring spoon
Heatproof storage container

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the measured water in a separate small saucepan and keep it hot. Put the sugar in an even layer in a wide, heavy saucepan with high sides and plenty of extra room.
  2. Cook the sugar over low to medium-low heat, gently moving it with a heatproof spatula as it melts. Continue until smooth and evenly amber; reduce the heat if patches darken too fast. Stay beside the pan throughout.
  3. Remove from the heat. Wearing oven mitts and keeping your face away, add the hot water very slowly in small portions. It will bubble and release steam vigorously. Pause between additions so it does not rise over the pan.
  4. If caramel hardens into pieces, return to low heat and stir gently until dissolved. Let cool fully before tasting; the syrup is extremely hot even after the bubbling stops.
  5. Transfer to a clean heatproof container, cool promptly and refrigerate within 2 hours. Keep covered at 40°F or below and use within 4 days, or freeze portions promptly.

Notes

This is a water-based caramel syrup, not a cream-based caramel sauce.
The finished thickness depends on evaporation; it thickens as it cools.
Never touch or taste hot caramel.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why did the caramel turn hard when I added water?

Some caramel can seize as the water is added. Gentle reheating dissolves those pieces into the syrup.

Does it contain cream or butter?

No. This version uses only sugar and water.

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