How to Make Sugar Color Tone

When making many dishes, caramel color is often used, and today we will introduce a standard ratio of caramel color and the method of cooking it.

Ratios:

75 grams of salad oil,100 grams of sugar, 250 milliliters of water.

Steps:

Heat the salad oil over low heat until it reaches about 180°F to 230°F, maintain low heat, add the sugar and stir until it melts and continues to cook until it turns a deep red color. Just as the caramel syrup starts to form white bubbles, immediately pour in the water to create the caramel color.

Additional Notes:

It is essential to use low heat and stir slowly; if it burns, it will become bitter. When adding the water, be decisive; any delay could result in over-cooking the caramel color, so make sure you have the water ready beforehand and keep the pot near the water.