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Baker's Caramel is burnt sugar -- specifically sugar that has been slowly simmered until it looks like the bottom of a coffee pot left on the heat too long.

It is used to colour spirits, wines, baked goods such as Dark Rye, Pumpernickel Bread, gravies, etc.

For commercial use, Baker's Caramel is sold in large drums.

For home use, Baker's Caramel is sold in 8 oz (250 ml) bottles. A bottle will last a home cook practically forever.

Cooking Tips
To make Baker's Caramel in liquid form: 1 cup brown sugar firmly packed (8 oz / 225 g) with 2 tablespoons of water. Stir over low heat until sugar is dissolved. Then add 1 cup (8 oz / 225 ml) boiling water, and let simmer for about 15 minutes or until it becomes like a dark syrup.

Substitutes
Kitchen Bouquet (though you may need to cut back on other salt in the recipe, as Kitchen Bouquet contains salt.)

See Also:

Kitchen Bouquet

Other entries for:

Flavourings
Ambergris, Baker's Caramel, Bisto, Bovril, Extracts, Kitchen Bouquet, Lemon Oil, Liquid Smoke, Liquorice, Monosodium Glutamate, Neroli, Orange Flower Water, Osmanthus, OXO, Quassia Wood, Rose Water, Screw Pine, Vanilla