Caramel

Ingredients

• 1 teacupful of brown sugar
• 1/2 teacupful of water
• 1 lb. of sugar
• 1 pint of cold water
• 1/2 lb. of granulated sugar
• 1/2 pint of boiling water
• 1 qt. of cold water
• 1 breakfast-cupful of brown or white sugar
• 1 tablespoonful of water
• a little broth, white stock, or water

Method

1. 1

   Put brown sugar and water in a silver-lined stewpan.

2. 2

   Stew over a hot fire until it burns a little.

3. 3

   If too thick, add boiling water to achieve thin molasses consistency.

4. 4

   Bottle and cork for use.

5. 5

   For other methods, stir sugar in a saucepan until almost black, add cold water, boil to syrup, cool, and bottle.

6. 6

   Alternatively, melt granulated sugar in an iron pan, add boiling water, boil, strain, and cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 124. The excerpt below is the record exactly as published.

Caramel — continued. Caramel — co ntinued. describes its use as allied to the powdering and rouging of ladies’ faces, to give complexion ; but in this, as most of his analogies, the witty writer makes his facts subser- vient to burlesque. To prepare this colouring in its purest form, it is advisable first to dissolve the Caramel in hot water, and when cold to precipitate it by adding alcohol. In this way, the powder can be dried and bottled for future use. It may be prepared as follows : (1) Put into a silver-lined stewpan 1 teacupful of brown sugar and J teacupful of water. Stew over a hot fire till it burns a little. If too thick, make of the consistency of thin molasses, by adding a little more boiling water. Bottle and cork for use. (2) Put lib. of sugar into a saucepan on the fire, and stir constantly until it is almost black, and hard and brittle. Stir in slowly 1 pint of cold water, and boil to a syrup ; let it get cold, pour into bottles, and it is ready for use. (3) Put into a small iron omelet-pan Jib. of granulated sugar, and place on a slow stove to burn thoroughly for thirty minutes. Remove the pan to the table to cool slightly for five minutes, and then add J pint of boiling water, mixing well with an iron spoon. Replace the pan on the stove, and boil for five minutes, stirring continually ; then strain the sugar through a sieve into a basin, and put it in a cold place to cool thoroughly. Pour it into a bottle, and use when required. Burnt sugar prepared in this way will keep in condition for several weeks. (4) Stir Jib. of caster sugar in a copper pan with a wooden spoon over a slow fire until thoroughly melted ; boil it for a- quarter-of-an-hour, stirring occasionally. When the sugar is a rich, dark brown, add lqt. of cold water, and let it simmer for twenty minutes. When cold, strain, put it into bottles, and cork it down tightly. Do not let the Caramel boil quickly, or it will turn black. (5) Melt 1 breakfast-cupful of brown or white sugar with 1 table-spoonful of water in a frying-pan. Stir until it becomes of a dark brown colour. Add 1 breakfast-cupful of boiling water; simmer for ten minutes, and bottle when cool. (6) Melt some moist sugar in a saucepan over a slow fire ; when quite brown, moisten it with a little broth, white stock, or water

Cook this with the app: pantry check, scaling, and the assistant.