If scorched at all, it is ruined, and should not be used for any purpose.

As a coloring for soups and gravies it is by no means as good as caramel or burned sugar.
CARAMEL.
Half a pound of brown sugar; one tablespoonful of water.

Put into a frying-pan, and stir steadily over the fire till it becomes a deep dark brown in color.

Then add one cup of boiling water and one teaspoonful of salt.

Boil a minute longer, bottle, and keep corked.