Caramel Coloring yield: 3 cups (720 ml)

When I learned my trade in Europe, this was known as blackjack. It is basically

just burned sugar, which, when cooked to 392F (200C), turns completely black.
Once the mixture has cooled, a small amount is used to color baked goods,
mainly breads. Caramel coloring will last indefinitely and does not need to be
refrigerated.
I find many students do not cook the sugar long enough, especially when they
make caramel coloring for the first time. There is probably some guilt involved in
burning something intentionally, and no doubt they assume something must
have gone wrong when they smell it, as sugar, when cooked to this extreme
temperature, produces an aroma that should bring any executive chef worth his
or her title into the kitchen in a hurry!
2 pounds (910 g) granulated sugar
12 cup (120 ml) water
4 drops of lemon juice
1 12 cups (360 ml) water
1. Combine the sugar, the first measurement of water, and the lemon juice in a
heavy saucepan. Cook over medium heat without stirring until the sugar begins
to caramelize, brushing down the sides of the pan with water from time to time.
Continue to cook, stirring frequently so that the sugar colors evenly, to 392F
(200C)blackjack stage. The sugar will be burned, and there will be smoke
coming from the pan. Remove the pan from the heat, stand back, and very
carefully pour in the second measurement of water. Stir until the mixture is
smooth.
2. Let cool. Pour into a jar and store, covered, at room temperature.