Browning for Gravies
Ingredients
Directions
In a small saucepan, combine the sugar and stir with an iron spoon until it is almost black.
Pour the hot water over the sugar and stir until it boils.
Let it cool and then bottle it.
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 to a dark color and deep, slightly bitter flavor, sweetening the syrup.
The step that matters
Stirring the sugar until almost black. Sugar caramelizes as it heats, and the color and flavor deepen quickly. Going too far turns it bitter and burnt, while stopping too early gives a pale, weakly flavored syrup. Watch closely and stir constantly so it does not scorch in one spot.
“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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