Caramel for Soups
Ingredients
Directions
Make the caramel
In a saucepan, combine sugar and water over medium heat.
Stir constantly until the mixture turns dark brown.
Add ½ cup of water and a pinch of salt, then let it boil for a few moments.
Cool and bottle
Remove from heat and let it cool before bottling.
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 when heated, creating the dark brown colour and deep toasted flavour of the caramel.
- Water
- Dissolves the sugar so it heats evenly, and later loosens the caramel into a pourable liquid.
The step that matters
Stirring until dark brown. Sugar darkens quickly once it starts to colour, so it can go from amber to burnt in moments. Stopping at the right colour controls both the bitterness and the flavour of the caramel.
“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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