Caramel for Coloring Soups and Gravies
Ingredients
Directions
Make the caramel
Melt the sugar with the water in a saucepan.
Stir until it turns dark brown.
Add the boiling water and let it simmer for 15 minutes.
Store
Bottle the caramel for use once it cools.
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 under heat into the dark brown color and toasted flavor.
- Boiling water
- Dilutes the hot caramel into a pourable liquid that can be stirred into soups.
The step that matters
Stir until it turns dark brown. Sugar darkens quickly near the end of caramelization. If it goes past dark brown it scorches, turning bitter and losing its clean color.
“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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