Caramel for Coloring Soups, Etc
Ingredients
Directions
Make the caramel
Melt the sugar in a saucepan until it is quite dark.
Add an equal quantity of boiling water and let it simmer for 1-2 minutes.
Store
Store the caramel in a fruit jar or 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
- Melts and darkens to form the caramel flavour and colour for the soup.
The step that matters
Melting the sugar until quite dark. Sugar darkens quickly once it starts to caramelise, and going too far makes the caramel bitter. Watch the colour closely and stop when it is dark but not burnt.
“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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