Caramel sauce
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A confectionery sauce made by adding sugar to a small amount of water, heating it until it turns brown and releases a fragrance, and then dissolving it in a small amount of hot water. It is used to flavor custard puddings, etc. Source: About Shogakukan Digital Daijisen Information | Legend |
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砂糖に少量の水を加え、茶褐色で香りが出るくらいに加熱し、少量の湯で溶かした菓子用のソース。カスタードプディングの香りづけなどに用いる。
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>>: Caramelization reaction - Caramelization reaction
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