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