Caramel for Coloring Soup
Ingredients
Directions
Make the caramel
Melt the sugar in a saucepan until it turns dark.
Slowly add the cold water while stirring briskly.
Boil the mixture until it thickens.
Store
Store in a large-mouthed bottle.
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
- White sugar
- Melts and caramelises to give the caramel its dark colour and bittersweet flavour.
- Cold water
- Added to the melted sugar to dissolve the hardened caramel and loosen it into a liquid.
The step that matters
Adding the cold water. Cold water hitting very hot caramel can spatter violently and seize into hard lumps. Adding it slowly while stirring briskly lets the caramel dissolve evenly and keeps the mixture smooth.
“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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