Caramel for Coloring Soups
Ingredients
Directions
Put sugar in a saucepan over medium heat.
Stir constantly until it turns a rich, dark brown.
Slowly add boiling water and let it boil for a few moments.
Bottle for use.
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
- Caramelises to give the colour and deep, bittersweet flavour of the caramel.
The step that matters
Stirring the sugar until dark brown. Sugar darkens quickly once it starts to caramelise, so it can pass from rich brown to bitter and burnt in moments. Constant stirring keeps the heat even and prevents scorching in spots.
“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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