Caramel for Coloring Soups, Etc
Ingredients
Directions
Make the caramel
Melt the sugar with the water in a saucepan.
Stir until it turns dark brown.
Dilute and store
Add the boiling water and simmer for 10 minutes.
Let it cool and then bottle it.
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
- Browns into caramel, giving the flavour, colour and sweetness of the finished liquid.
The step that matters
Stop the browning at dark brown. Sugar keeps darkening past the right colour and turns bitter and burnt. Adding boiling water to very hot sugar can also make it spatter, so add it carefully.
“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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