Caramel

Ingredients

• One pound of coarse brown sugar
• one pint of cold water

Method

1. 1

   Put the sugar into a dry sauce-pan, place this over a hot fire, and stir the sugar until it melts and turns to a darker brown colour.

2. 2

   Draw the sauce-pan aside from the fire, and add to its contents by degrees the cold water.

3. 3

   Return the sauce-pan to the fire, and stir all together until the water boils.

4. 4

   Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as required.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 159. The excerpt below is the record exactly as published.

CARAMEL. 247 Mix well in a bowl the flour and salt, moisten them with the eggs, turn all out on a board and knead well together, adding more flour if necessary. When stiff enough to roll out, flour the board well, and roll out the dough very thinly. Allow the dough to lie on the board until firm ; but do not let it lie long enough to get hard. Flour it then well and roll it up. This will now have the shape of a rolled jelly cake. With a very sharp knife cut some strips from the roll, about the third of an inch in thickness. When the half of the roll is cut into strips, cut the other half into strips about half the width of the former. Throw the broad strips into a pan of boiling water in which has been dis- solved a good pinch of salt. Boil these strips for fifteen minutes. While they are boiling, melt in a frying-pan the butter; when it smokes, throw in the narrow strips, and allow them to take a pale brown colour. When both are ready, drain the boiled strips quickly on a sieve, and pile them on a hot dish. Lift from the butter with a fork the browned strips, and pile them high on the boiled ones. This ought to be served with cream and any sort of pre- serve. Clarified Fat. — Cut into pieces any convenient quantity of fat, either of beef or mutton. Place these in a sauce-pan, and covering them with cold water, stir all until the water boils. When boiling, skim the surface very carefully, and allow the preparation to boil thereafter very rapidly until the water has all been discharged in vapour. The presence of remaining water may be determined by the liquid retaining its white colour ; but when this has all evaporated the fluid will take on the colour and appearance of salad oil. When free from water the fat should be strained, and is ready for any use to which it is to be put. NOTE.— Fat so clarified will keep for any length of time. Caramel. — One pound of coarse brown sugar, one pint of cold water

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