Caramel for Soups
Ingredients
Directions
Combine 2 teaspoons water and 1 teacup sugar in a saucepan.
Stir constantly over heat until it turns dark.
Add ½ teacup water and a little salt.
Boil for a few moments, then remove from heat.
Bottle 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
- Sugar
- Caramelises when heated, producing the dark colour and deep flavour of the caramel.
- Water
- Dissolves the sugar and helps it melt evenly before it darkens, then thins the caramel for pouring into soups.
The step that matters
Stirring the sugar until it turns dark. Sugar can go from amber to burnt very quickly. Constant stirring keeps heat even so it colours evenly without bitter, scorched flavour.
“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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