Caramel colouring

Caramel colouring

Nuoc mau

By
From
South East Asian Food

Ingredients

Quantity Ingredient
5 tablespoons white sugar
4-5 tablespoons boiling water

Method

  1. Place white sugar in a heavy-bottomed saucepan over high heat until it starts to melt, and stir until it is a mid-brown syrup. At this stage lift the saucepan off the stove and continue stirring until it has become almost black. You can return it to the stove from time to time for another burst of heat if it does not seem hot enough but do not leave it there or it may burn too much. Add the boiling water little by little while still stirring hard. Put the saucepan back on the heat to mix evenly into a dark thick syrup. Allow to cool and pour into a jar or other container to be stored in a cupboard until needed.
Tags:
SBS
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