To Prepare Liquid Caramel

Liquid caramel is most necessary; it is used for coloring broths, gravies and even sauces, when their tints are found to be too light, still caramel should be used with discretion, for it is apt to give a bitter taste to the colored liquids into which it is added. Put a few spoonfuls of powdered sugar into a copper pan, stir it over a slow fire, then remove it on to a slower one to let cook until it becomes quite brown, and the smoke arising from it is whitish, this is a sign that it is thoroughly done. Take the pan from off the fire, moisten the sugar proportionately with hot water, and allow the liquid to boil while stirring, and cook till the consistence of a light syrup is obtained. Caramel should be kept in a small, well-closed bottle, having a cork perforated lengthwise, so that when the bottle is turned over, the liquid can drop out slowly without it being necessary to uncork it.