Caramel for Colour
Caramel, a nice name for burnt sugar, is
legally added to brandy, scotch whisky, rum but by law not to American
whiskey. How much is used? A site for Georgian brandies gives sugar
contents ranging from 0.7%, 1%, 7%, and 12% i.e. from 1 tsp (6 grams) to 20 tsp
(120 g). I would be inclined to start with 1 tspper litre and add extra to taste or
color. The French and English caramel is from the Spanish 'caramelo'
which is derived from medieval Latin. The 'mel' part refers to honey (cane
honey). Several sites on the subject:
Put sugar in a heavy pot. Stir, letting
sugar liquefy. Cook over a low heat until dark, stirring constantly, so the
sugar does not burn. When almost burnt, remove from heat and stir in hot water
gradually. Mix well, let cool.
- 3/4 lb sugar (350 g)
- 1/2 cup boiling water
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