Caramel for Colouring Brown
Ingredients
Directions
Make the caramel
Combine sugar and 1 tablespoon water in an old pot.
Stir over heat until the mixture turns dark brown.
Boil and add the remaining water.
Boil again and stir until it reaches a syrupy consistency.
Store and use
Once cooled, bottle the caramel.
Use for sweet or savory sauces.
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 under heat to build color, deep toasted flavor, and sweetness, and sets the syrup's body.
The step that matters
Stirring the sugar as it darkens. Sugar browns quickly once it nears the dark stage and can turn bitter or burn. Stirring keeps heat even. Adding water to very hot syrup can make it spatter, so the remaining water should be added with care.
“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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