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Dessert

Browning for Stock

A method to brown powdered sugar in water for use in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Browning for Stock

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the caramel

  1. Place the sugar in a saucepan over low heat.

  2. Stir continuously until the sugar begins to melt and turns black.

  3. Add the water and let it dissolve.

Store

  1. Store in a corked container and use a few drops as needed.

Recipe from a historical cookbook (Internet Archive).

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

Powdered sugar
Caramelizes to a dark, bittersweet color and flavor that colors the stock.
Water
Dissolves the caramelized sugar into a liquid that can be stored and added in small amounts.

The step that matters

Stirring until the sugar turns black. Sugar caramelizes quickly once it melts, and past the right point it becomes bitter and burnt. Constant stirring keeps the melt even so it does not scorch in spots while the rest stays pale.

“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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