Caramel for Coloring Soups and Gravies
Ingredients
Directions
Melt the sugar with the water in a saucepan.
Stir until it turns a dark-brown color.
Add the boiling water and let it simmer for fifteen minutes.
Bottle the caramel for use when cool.
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
- Caramelizes when heated, producing the brown color and deep, toasty flavor of the caramel.
The step that matters
Stirring until dark brown. Sugar darkens quickly once it starts to caramelize, and it moves from rich brown to bitter and burnt within moments. Stirring keeps the heat even so the color deepens evenly without scorching.
“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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