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Brown Sugar, Sugar Coloring, or Caramel

4 servings

Ingredients

• 50 g Sugar
• 0.12 l Water

Instructions

1. For every 50 g of sugar, use 1/8 liter of water.
2. Dip the sugar in cold water, place it over heat, and cook with constant stirring until it turns dark brown.
3. Then quickly add the required hot water, remove the sugar from the heat, stir a little more, and store in a sealed glass.
4. It is used for coloring soups, ragouts, and sauces.
5. One teaspoon will color ¼ l of liquid a beautiful yellow-brown.

Modernized from a treasured 19th-century German cookbook.