Browning, for Stock
Ingredients
Directions
Place the sugar in a saucepan over low heat.
Stir with a wooden spoon until it begins to melt and turns black.
Add the water and let it dissolve.
Cork closely and use a few drops when required.
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
- Caramelises as it heats, giving the syrup its dark colour and deeper, slightly bitter flavour.
The step that matters
Stirring the sugar as it melts and darkens. Sugar moves from caramel to burnt within seconds once it darkens. Heating it gently and stirring evenly keeps the colour even and the flavour rich rather than acrid.
“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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