The encyclopædia of practical cookery

Caramel for Sweetmeats. — Melt £lb. of double refined sugar with J pint of water and 1 pinch of citric acid. Put this melted sugar over the fire in a copper skillet (it should be a tinned one), and when the sugar has boiled thick dip the handle of a spoon first into the boiled sugar then into a pint bowl of cold water, and press the sugar from the spoon into the water. Repeat this process till all the sugar is in the water. If a bit taken out of the water snaps and is easily broken when cold, it is done ; if the sugar is not brittle, pour the water off and return the sugar to the skillet, and boil it as long as necessary. When the sugar is sufficiently boiled and has all been transferred to the pint of cold water, and has three-parts cooled, then pour off the water and run the sugar in the pattern of a maze on to a well-oiled copper mould. It ought to look thick like treacle, but of a light, bright gold colour. Caramel Syrup. — Melt I breakfast-cupful of moist sugar in a sugar-boiling pan over a moderate fire ; stir the sugar with a spatula until it is quite fluid, then mix with it 1 breakfastcupful of water and 1 teaspoonful of vanilla flavouring, adding afterwards lib. or lilb. of caster sugar. Boil until it is a strong syrup, and then take it off the fire. Use either hot or cold. Diamond Caramels. — Put 101b. of glucose into a roundbottomed, copper basin, add 2£lb. of granulated sugar, and boil to the crack ( see Sugar-boiling) ; add a few drops of oil of lemon to flavour. Turn the whole out on to a marble slab rubbed well all over with olive oil, and let it run between iron bars to about §in. in thickness. Let this remain until quite cold, cut it into cubes, wrap them separately in waxed paper, and they are ready for use. Philadelphia Caramels. — Put 6 (lb. of sugar into a sugarboiler, with ^lb. of butter, £ teaspoonful of cream of tartar, £lb. of cocoa paste, and 2oz. of white wax of paraffin ; pour in lqt. of rich cream, and boil over a clear fire to the crack ( see Sugar-boiling). Have ready a well-greased marble slab with iron bars on it, pour over the mixture, and let it get cold. Cut it into cubes or other shapes, wrap them up separately in waxed paper, and put them away in boxes. Sponge Caramels. — Put 21b. of strained honey into a bright copper basin, and add 41b. of powdered loaf sugar. Put the basin on a very slow fire (one covered with ashes for preference), and boil or rather evaporate to the ball degree (see Sugarboiling), stirring constantly with a spatula. Flavour with a few drops of lemon or orange oil, stir in the whites of twelve eggs whipped to a stiff froth, and continue to stir and cook until the mixture is of such a consistence that it will not stick to the back of the hand when placed upon it. Turn it out on to a marble slab that has been well rubbed with olive oil, and let it cool; flatten it with the hands slightly oiled, and let it remain until it is stiff enough to be cut. Cut it into cubes, wrap them separately in waxed paper, put them away in boxes, and use as required.