Elisabeth Lambert Ortiz

Caramel Colouring

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Island cooks usually make their own caramel colouring from local brown sugar, or rub sugar direct into the meat before searing.

Ingredients

To make the caramel

  • 1 lb. island sugar, or use granulated sugar
  • 2 tablespoons water

Method

Combine the sugar and water in a heavy saucepan and cook over medium heat until the sugar is dark brown, stirring from time to time. Add ¾ pint cold water, bring to the boil, stir and simmer until the caramel has the consistency of syrup. Cool and bottle. Be careful not to let the caramel burn as it wi