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Preparing Caramel Color

Principle: Sugar melts under high heat and exhibits different properties depending on the heating duration.

Example: Preparing 200ml of caramel color

Water Method

  1. Use a wok with a curved bottom or a pan where the flat bottom area is less than 1/3 of the total surface area.
  2. Add 8g of rock sugar, white granulated sugar, or fine white sugar to the pan. Rock sugar is preferred. If you desire a sweeter caramel color, you can add approximately 2g more.
  3. Add 50ml of 70°C hot water to the pan.
  4. Place the pan on the stove.
  5. If using a gas stove, adjust the flame from high to low until it is at the minimum setting, ensuring the flame does not extend beyond the surface area of the water. If using an induction cooktop, set it to the lowest power and be ready to turn off the power at any time.
  6. Continuously stir the sugar-water mixture with a spatula. If using rock sugar, you can gently crush it with the back or edge of the spatula to accelerate melting. If the sugar begins to change color before fully melting, add more hot water to reach a total of 50ml.
  7. Once the sugar has completely melted, the sugar-water mixture will become viscous and transparent with a whitish tint, resembling the color of mica. Continue stirring.
  8. Continue stirring the sugar-water mixture. The color will gradually turn white.
  9. Continue stirring. The mixture will begin to take on a light brown hue.
  10. Continue stirring. The brown color becomes distinct.
  11. Continue stirring. The mixture turns brown and develops dense bubbles.
  12. Continue stirring. The mixture remains brown with dense bubbles, and larger bubbles begin to appear within the dense foam.
  13. Add 150ml of 70°C hot water to the pan. The liquid in the pan will appear dark reddish-brown, transparent and clear, with a faint caramel aroma.
  14. Pour into a bowl to obtain 200ml of caramel color.

[!Note] Supplement for Step 13:
It is not recommended to use cold water instead of 70°C hot water, as low temperatures can cause the sugar to solidify and stick to the pan.

  1. Same as the Water Method.
  2. Same as the Water Method.
  3. Add 10ml of room-temperature cooking oil to the pan.
  4. Same as the Water Method, but refer to the sugar-oil mixture instead of the sugar-water mixture. Add 190ml of hot water at the end; the rest of the steps are omitted.

Appendix: Syrup States and Their Uses

State Preparation Method Use (Example)
Unmelted Syrup Water (or Oil) Method Step 8 Candied hawthorn
Fully Melted Syrup Water (or Oil) Method Step 9 Tanghulu (candied fruit skewers)
Caramel Water (or Oil) Method Step 11, then naturally cooled Caramel
Caramel Color Water (or Oil) Method Step 13 Caramel Color
  • When cooking dishes that use caramel color, such as braised pork belly (which has a small unit volume), you can add the ingredients directly before Step 13 and stir-fry quickly until no liquid pools at the bottom of the pan. Then add water. This method allows for faster coloring.

Additional Content

If you encounter any issues or have suggestions for process improvements while following the workflow outlined in this guide, please submit an Issue or Pull request.