Home › The Principles of Cookery › Caramel, or Sugar for Sweets, Etc

Caramel, or Sugar for Sweets, Etc

Put one pound of sugar into a preserving-pan with half a pint of cold water. Let it stand three or four minutes, then place it on the fire, and let it boil, skimming and stirring it constantly. It will be first a syrup, then begin to bubble and look white, when, if it is intended for caramel, it must have the juice of a lemon stirred in with it, or it will turn to sugar again. Dip a stick into it, then plunge it into cold water, and when the sugar which drops from the stick snaps like glass, it is ready. It must be poured out instantly. If it is to be used for sugar spinning, the pan must be placed in another of cold water. Have the moulds ready oiled, and throw the sugar over in threads with a fork or spoon.