Caramel for Coloring Soup, Etc
Ingredients
Directions
Make the caramel
Melt the brown sugar with the water in a saucepan over medium heat.
Stir steadily until the sugar turns brown.
Slowly add the boiling water and salt, then boil for 1 minute.
Cool and store
Let it cool, then bottle and cork tightly.
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
- Brown sugar
- Provides sweetness and a deep caramel flavor and color as it browns.
The step that matters
Stir until the sugar turns brown. Sugar darkens quickly from amber to burnt. Once it passes the amber stage, it turns bitter, so stirring steadily and watching the color matters.
“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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