Caramel Pour Colorer Bouillon, Jus, Etc
Ingredients
Directions
Make the caramel
In a metal saucepan, combine 250 grams of sugar and ¼ cup of water.
Stir occasionally with a wooden or metal spoon until the sugar caramelizes to a dark brown, almost black color.
Dilute and store
Gradually add 1 cup of water, stirring to detach the caramel from the pan.
Boil until the water and caramel are well combined.
Let it cool, then store in a jar or bottle for later 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
- Sugar
- Caramelizes to form the dark brown colour and its flavour compounds.
- Water
- Dissolves the sugar so it can be cooked evenly, then dilutes the caramel for storage.
The step that matters
Caramelizing the sugar to dark brown. Sugar can go from dark brown to burnt and bitter within seconds. Stirring occasionally helps the heat spread evenly so the colour develops without scorched spots.
“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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