Caramel Coloring for Soup
Ingredients
Directions
Make the colorant
Melt the brown sugar with the water in a saucepan.
Stir steadily over medium heat until it turns brown.
Slowly add the boiling water and salt.
Boil for one minute.
Store and use
Let it cool, then bottle and cork tightly.
Use 1 tablespoon to color clear soups.
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
- Brown sugar
- Heating it until brown caramelizes the sugar, producing the dark color that tints the soup and a toasty sweetness.
The step that matters
Stirring the sugar over medium heat until brown. Sugar darkens quickly and can burn. Scorched sugar turns bitter and dark, so stir steadily and watch closely so it reaches a rich brown without going past it.
“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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