Caramel for Soup Stock
A simple caramel sauce to add depth and color to soup stocks.
Ingredients
- 3 tablespoons Granulated sugar
- 2 tablespoons Water (Plus more for dissolving)
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Instructions
- 1Put the granulated sugar into a saucepan with 2 tablespoons of water.
- 2Heat over medium heat until the sugar has become dark and reddish. This will take approximately 5-7 minutes. Watch carefully to prevent burning.
- 3Carefully add a little more water (about 1 tablespoon) to the saucepan. Be careful as the caramel may splatter. Boil again until the sugar is melted, stirring constantly. This should take about 2-3 minutes.
- 4Strain the caramel through a fine-mesh sieve to remove any impurities. Pour into a bottle or jar. The caramel will keep perfectly for several weeks in the refrigerator.
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