Caramel for Coloring Soups and Sauces
Ingredients
Directions
Make the caramel
Melt the sugar with the water in a frying pan.
Stir until it becomes a dark brown color.
Finish and store
Add the boiling water and simmer for 10 minutes.
Bottle the mixture when cool.
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
- Melts and caramelizes to form the brown color and sweet, toasty flavor of the caramel.
- Boiling water
- Dissolves the hardened caramel into a pourable liquid for soups and sauces.
The step that matters
Stir until dark brown. Sugar darkens quickly once it starts to caramelize, so it can go from amber to bitter and burnt in moments. Stopping at the right shade keeps the flavor sweet rather than acrid.
“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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