making caramel coloring

[Bsnapshot]

Has any one ever tried to make there own caramel coloring to add to dark rums ect? Is is just simply melting sugar and cooking it to the color you want it to be?

[pintoshine]

if you do it that way, as soon as it cools down it will become a solid chunk of brown candy. You need to add a small amount of citric acid from lemon or orange juice to invert the sugar along with caramelizing it so it won't go solid. It is best to add water while it is still cooking to thin it out. If you try to water it down after it cools it takes a long time for it to melt.
I have used caramel flavored water to do cuts with. I eventually gave it up for oak.

[mikeac]

I have used caramel flavored water to do cuts with. I eventually gave it up for oak.

Doesn't rum need both? I have read recipes where water is added to cool the caramel at the last moment so the heat in the pan doesn't burn it too much after the heat is turned off. It was stated that this aded water disolves the hot caramel.

If you give it a try Bsnapshot I'd love to know how it turns out. I'm just about to finish my keg still and have 2 carboys full of rum wash just waiting to be ran!

[pintoshine]

I prefer just oak for my rum. I'm not trying to duplicate any brand I just like the flavor of heavy rum, double distilled on oak for a a year or so. My oak method adds plenty of caramel.

[punkin]

I have used caramel flavored water to do cuts with. I eventually gave it up for oak.

Doesn't rum need both? I have read recipes where water is added to cool the caramel at the last moment so the heat in the pan doesn't burn it too much after the heat is turned off. It was stated that this aded water disolves the hot caramel.

If you give it a try Bsnapshot I'd love to know how it turns out. I'm just about to finish my keg still and have 2 carboys full of rum wash just waiting to be ran!

Been adding it to my oak aged rum. i tried adding equal water/sugar and then cooking it out like one of the recipes on the site here said, but it just turned back into sugar
So i meted the sugar, then added (carefully!) an equal amount of water. Gives it the golden colour that rum should have, dunno whether it improves the taste? Might do a comparo over the w'end.

[bronzdragon]

I have recently gotten my rum to where I think it's really good. Comparable to a heavy dark rum. After reading a lot on the subject, I have oaked the rum on charred cubes and added just a touch of carmelized sugar.

I carmelize sugar regularly as part of my occupation (pastry chef) so it's really no big deal to me.

Get yourself a good heavy bottomed sauce pan, preferably copper bottomed. Add about 2 cups of white sugar and a teaspoon of lemon juice.

Get a good wooden spoon. Also have on hand some boiling or near boiling water for dilution. This is key because if you add cold water to carmelized sugar (in the 300 degree F range), it will turn to rock candy as was stated earlier in this thread.

Anyway, let the sugar start to melt over medium to medium high heat. When it starts to liquify, stir just enough to keep things mixed. Once it is all liquid, do not stir. Let it cook slowly and do not rush it over medium heat. When it starts to turn light brown, it will not take very long to go dark. When it gets to the color you like, take it off and mix in a couple wooden spoons of the boiling water.

This will give you a syrup of sorts ... of carmelized sugar. Let this cool and add a little at a time and taste to see how much you like.

I would agree with previous statements that ageing for a long time on oak would probably make a very fine rum. But in the short term, a spoonfull or two per quart rounds off the rum and gives it good flavor in my opinion.

Personally, I like my rum dark and full bodied. I put two tablespoons of this thin syrup to each quart of my rum. Another thing that I think is instrumental in the flavor of your rum is the percentage of tails you include. I run deep into tails because I like the flavor. If you're making a light rum, you probably wouldn't run very far into the tails. Once again, it's all personal taste.

cheers

~r~

[Bsnapshot]

bronzdragon that sounds easy to do. I am going to give it a try. Once you make it how long is the shelf life on it or do you have to use it right away?

[bronzdragon]

I would make what you can use in a couple weeks. When it all comes down to it, it's just sugar syrup. I've had some on the counter in a mason jar for a couple weeks and it smells just fine. I'll probably be adding it to my newest rum next week.

Two cups of sugar should get you enough for a couple of batches of rum. Just put the extra in a mason jar and keep it for the next time around. As long as it's not like a couple months...then just throw it away.

~r~

[bronzdragon]

Not that this really is on topic, but this is the basic procedure for making caramel (as in the candy.) But at the end instead of adding water for dilution, you add butter and cream.



I couldn't resist throwing that in there.

~r~

[rumbaba]

I prefer just oak for my rum. I'm not trying to duplicate any brand I just like the flavor of heavy rum, double distilled on oak for a a year or so. My oak method adds plenty of caramel.

Yes Pint, I also only use oak,and some homemade charred pear. Comes out a lovely color when aged at 53%, as per the homesites charts.

[Still_Crazy]

if you do it that way, as soon as it cools down it will become a solid chunk of brown candy. You need to add a small amount of citric acid from lemon or orange juice to invert the sugar along with caramelizing it so it won't go solid. It is best to add water while it is still cooking to thin it out. If you try to water it down after it cools it takes a long time for it to melt.
I have used caramel flavored water to do cuts with. I eventually gave it up for oak.

I was not aware of the citric acid when I first made mine. I used a cup or so of water and some (didn't measure) white sugar in a small sauce pan with a heavy bottom. The kind of pan for melting chocolate etc...
Before I started, I figured it would eventually be a gooey mess so I lined the toaster over baking pan with aluminum foil so I would have a place to pour it. That worked fine. Once I had the color (darker brown) I poured it onto the pan and took it outside where it was cooler and let it set up. I had a sheet of brown "glass" that breaks up easily and is about 6mm (1/4") thick. I tested it by watching a few pieces disolve in some room teperature oak liquor. Seemed to work well and even looked like JB or JD. I put all the pieces in a bag in the freezer. I have not done anything lately with it since I've been experimenting with Gin.

[bronzdragon]

Once you take those out of the freezer, they will condense the air around them and stick all together, and be a nice gooey chunk.

Working with sugar is just like anything else, do a few experiments and after awhile, you'll know how to get exactly what you want. I like the thin syrup, it mixes in well.

As far as aging on wood goes, I completely agree that it would have a nice flavor and different then adding a bit of caramel. I think either would produce a fine rum, just with different characteristics.

~r~

[Still_Crazy]

Thanks bronzdragon,

I'll try your method next time I need some. I'm using it for my Oak liquor (have not tried a true rum yet). The Oak I make is good using toasted oak chips and the freeze/thaw cure method, but has more of a yellowish tint than a nice rich carmel or reddish brown color.

p.s. have you tried a 1554 yet? It's my fav dark beer lately.

[Still_Crazy]

Add about 2 cups of white sugar and a teaspoon of lemon juice.

I experimented last night with this and I'm way off, probably because I am using citric acid instead of lemon juice. I did a small batch of 2oz sugar and 1g citric acid. I added 1/2 oz hot water and I poured it into two 1oz bottles and later tasted some of it on my finger.

that's some tart stuff! Down the drain with hot water it goes....

Ok so the citric acid must be way too strong for the amounts I was working with. Anyone have an idea on the amount of "chemical" citric acid to use? Easy enough to just buy some realemon juice or squeeze a lemon I know.

[wineo]

I tried the carmel,but didnt like it.If your oak is charred right,and you oak at 65% for quite a while,you will get alot of sweetness,just from the oak.
I used some honey for more sweetness.If you use honey,do it at 65% because it mixes in better.It will cloud up some,but it will clear and leave some sediment.I have also used a drop or 2 of molassus,but you will have to let it clear also.

[Hillbilly Rebel]

Put the sugar in a pan and place over heat until it melts down and browns to suit you. Add water and it will become solid on contact with the water. Let heat until it melts and then boils until most of water is gone and it is consistency of syrup. Be sure to stir constantly so that it doesn't scorch. Put in small dish or cup, over butter. Stir well until mixed. Drop in pieces of a hot biscuit and then eat it. It is some of the best homemade syrup you ever tasted. Old family recipe and one of my favorites.

[ER70S-2]

Thanks Bronzedragon, I tried your recipe and made caramel for the wife and kids, everyone loved it! Now I tell the wife that she benifits from my new pastime as well!

[bronzdragon]

[Bsnapshot]

I was reading some ware else you can make Carmel out of just corn syrup the same way just buy cooking it until it changed color. Has anyone tried this method?