Caramel for Coloring Soups
Ingredients
Directions
Make the caramel
Melt the sugar with the water in a frying pan over medium heat.
Stir until it turns a dark brown color.
Finish and bottle
Add the boiling water and simmer for ten minutes.
Let it cool and then bottle.
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 into a dark brown colour that deepens the colour of the soup.
- Boiling water
- Dissolves the caramel into a pourable liquid once the sugar has darkened.
The step that matters
Stir until it turns a dark brown color. Sugar darkens quickly once it starts to caramelize, and going too far turns it bitter and burnt. Stop when it reaches the target dark brown colour.
“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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