Caramel (The quickest way)

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Put sifted sugar of the finest quality into a brass skillet, or preserving-pan.
  2. Stir it softly with a wooden spoon or spatula, over a very gentle fire until it has become liquid.
  3. A pale or a deep tint may then be given to it, according to the purpose for which it is required.
  4. So soon as it is entirely melted, and looks clear, it is ready for use.
  5. When the sugar first begins to melt, it should be stirred only just in that part, or it will not be equally coloured.
Original Text
CARAMEL. (The quickest way.) Put into a brass skillet, or preserving-pan, some sifted sugar of the finest quality, and stir it softly with a wooden spoon or spatula, over 564a very gentle fire until it has become liquid; a pale or a deep tint may then be given to it, according to the purpose for which it is required: so soon as it is entirely melted, and looks clear, it is ready for use. Pastry-cooks glaze small pastry by just dipping the surface into it; and they use it also for nougat, and other confectionary, though it is not in general quite so brilliant as that which is made by the preceding receipt. When the sugar first begins to melt, it should be stirred only just in that part, or it will not be equally coloured.
Notes
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