Caramel is used to color soup, gravies, etc., and serves also as a flavoring for desserts. It must be used with care for coloring, as it also sweetens. The flavor of caramel depends upon the degree to which the sugar is cooked before the water is added. It grows stronger as it becomes browner.
Put one half cupful of granulated sugar and two tablepoonfuls of water into a granite-ware saucepan, stir until the sugar has melted, then let it cook without stirring until it has turned dark brown, but not black, then add one half cupful of hot water, and let it simmer until the sugar is dissolved and cooked to a thin syrup.