Caramel

Ingredients

• 4 lb. of pounded loaf sugar
• one pint of cold water

Method

1. 1

   Put the sugar in a clean stewpan and stir constantly over the fire.

2. 2

   When melted, let it boil slowly for fifteen minutes.

3. 3

   When dark-brown, add cold water gradually and boil for twenty minutes.

4. 4

   Let it cool, strain, and store in well-stoppered bottles.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 36. The excerpt below is the record exactly as published.

Caramel. It is sometimes desirable that stock or soup should be of a bright golden colour, although it is no better To clarify Soups. Sr on that account. The point to remember in colour- ing is not to alter the flavour of the stock or soup ; burnt onions or carrots are occasionally used, but they impart a disagreeable taste. The only proper colour- ing substance is caramel or burnt sugar, which may be prepared as follows : — 1. Take a clean stewpan or saucepan and put in 4 lb. of pounded loaf sugar. 2. Constantly stir it over the fire with a wooden spoon. 3. When the sugar is thoroughly melted, let it come to the boiling point. 4. Boil slowly for fifteen minutes, with occa- sional stirring. 5. When the sugar is of a dark-brown colour add gradually one pint of cold water

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