Caramel

Ingredients

• Melt small portion of sugar
• Add hot water to make sirup

Method

1. 1

   Melt small portion of sugar; continue heating until the mass darkens.

2. 2

   Add hot water to make sirup and put aside for flavoring.

3. 3

   This is especially desirable for flavoring custards and ice creams.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 98. The excerpt below is the record exactly as published.

caramels, and kisses. (3) Marshmallows and similar candies. (4) Gum drops and jelly beans. D. The best time to eat candy is very soon after a meal. In no case should it be eaten before a meal. If the candy given children were restricted in amount, kind, and the times of eating it would be a less harmful addition to the diet. Lesson 1. ]3rit'(lt:s and Ckeam Candies. AIJI. To show the action of moist and dry heat on granulated sugar. points to be brought out. 1. Food value. — Sugar is a carbohydrate which occurs in many of our foods. In granulated sugar we have it in a chemically pure form, and may see the changes brought about in it by the action of moist and dry heat. 2. Action of moist and dry heat upon sugar: A. When sugar is heated it gives off its water of crystallization and melts, forming first a clear mass which hardens on cooking and is called barley sugar. If the heating is continued, further changes take place, and a substance called caramel is formed. Caramel is used as flavoring. (1) Brittle candies. — Melt the sugar in an iron pan, stirring constantly with the back of a spoon. If lumps .persist place on cool part of stove until the whole mass melts. Pour over nuts in oiled pan with square edges. USE AND PREPARATION OF FOOD. 153 (2) Caramel. — Melt small portion of sugar; continue heating until the mass darkens. Add hot water to make sirup

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