Dissolve the sugar very slowly in 1 tablesp. water, then boil it quickly till it is a dark brown. Add a little water and warm this gently till the caramel dissolves, then add enough water to make a thin syrup. Bring this to boiling-point, cool and bottle it. Use for colouring brown soups, sauces or gravies.
A better method of producing a brown colour and a good flavour is to fry the vegetables and meat, and often the flour, until all are of a pleasant nut-brown colour.