caramel colors - OneLook

Literary analysis:

In literature, "caramel" is often invoked not only as a flavor but as a distinctive hue used to transform the appearance of various concoctions. For instance, authors describe a vinegar as “caramel‐colored” [1, 2] to emphasize its warm, amber tint, while other texts specify that one should “give it colour with caramel” or “mix and colour with caramel” to achieve a desired shade [3, 4, 5]. Similarly, instructions to darken products—whether it’s adding a tablespoon of caramel to deepen the color of a dish [6] or using caramel to color a stock or milk [7, 8, 9, 10, 11]—demonstrate how the term functions as a marker of visual richness. This dual use underscores how caramel, as a color, enhances both the aesthetic and sensory qualities of culinary creations in the literary tradition.

A caramel-colored vinegar will be decolorized in proportion to the amount of caramel present.
— from Detection of the Common Food Adulterants by Edwin M. Bruce
A caramel-colored vinegar will be decolorized in proportion to the amount of caramel present.
— from Detection of the Common Food Adulterants by Edwin M. Bruce
Give it colour with caramel when you would tinge it.—
— from The Mirror of Literature, Amusement, and Instruction Volume 13, No. 372, May 30, 1829 by Various
Colour with caramel.
— from Spons' Household Manual A treasury of domestic receipts and a guide for home management
Mix and colour with caramel.
— from Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix by Jesse P. (Jesse Park) Battershall
Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
— from The New Dr. Price Cookbook by Royal Baking Powder Company
Stock may be colored with caramel, provided the sugar has been cooked sufficiently to lose its sweetness.
— from School and Home Cooking by Carlotta C. (Carlotta Cherryholmes) Greer
If the acid solution turns blue while the curd does not change its color, caramel was used to color the milk.
— from Detection of the Common Food Adulterants by Edwin M. Bruce
The extract may be darkened by using a little caramel.
— from The Golden Age Cook Book by Henrietta Latham Dwight
Alcohol 6 quarts Water 5 quarts Syrup 1 quart Caramel sufficient to color.
— from Henley's Twentieth Century Formulas, Recipes and Processes
Compound tincture of saffron, 8 pints; syrup of maidenhair, 10 pints; mix; add caramel, q. s. to colour, dissolved in orange-flower water, 1 ⁄ 2 pint.
— from Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I by Richard Vine Tuson

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