Frequently Asked Questions
Q - How much caramel color do I need to use?
A - We recommend starting with a small amount (1/2 teaspoon) and gradually adding more. The coloring strength of caramel color often surprises first-time users.
Q - Will caramel color affect the taste of my recipe?
A - Because such a small amount is needed in a typical recipe, caramel color rarely has a noticeable impact on the flavor of the final dish. Caramel color itself tastes bitter because it is burnt sugar.
Q - When is the best time to add caramel color in my recipe?
A - Fortunately, most of the time it can be added at any stage. For quick dispersion, you can add caramel color to liquid ingredients. Or, the powder will work well mixed with other dry ingredients. In bread baking, you can add caramel color to the dry mix containing flour. In gravies, you can add it at the end before serving to achieve the desired gravy color.
Q - Can I use this product in a recipe that calls for liquid caramel color?
A - Yes. For a recipe calling for liquid caramel color, add half the recipe amount of our powder combined with half the recipe amount of water. In other words, our powder has twice the intensity of liquid caramel color, so the powder can be diluted with water to be transformed into liquid caramel color.
Q - Why should I use caramel color instead of other food colorings?
A - To achieve brown coloring power, some have tried mixing red, yellow, and blue synthetic colors together. This is a messy process that does not consistently achieve a desired color in the final dish. Others have tried browning or gravy additives found on supermarket shelves that contain added salt and preservatives. In comparison, caramel color gives home chefs the ability to add color while customizing their own desired flavor in the final dish.
Q - How can I keep my caramel color really fresh after opening the jar?
A - Caramel color is very hygroscopic, so it loves water. If the jar is not re-sealed tightly, then the caramel powder may harden in humid conditions. Adding a few grains of rice inside the jar after opening can help prevent this from occurring. If stored properly, the shelf life exceeds one year.
Q - How is caramel color different than caramel in candy?
A - Our caramel color is manufactured by the controlled cooking of sugar, specifically corn syrup. Its primary purpose is color, not flavor. The caramel seen in candy is sugar combined with milk and fat for the purpose of flavor. So, caramel color has very low calories in comparison.