Mrs Beetons Sauces Revisited
To Boil Sugar to Caramel
To every 450g (1lb) of Sugar allow:
150ml (¼ pint) Spring Water
Boil the sugar and water together very quickly over a high heat, skimming it very carefully as soon as it boils.
Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water.
If it remains hard, the sugar has attained the right degree.
Add a squeeze of lemon juice and let it remain an instant on the heat.
Place the pan into another of cold water and the caramel is then ready for use.
Note: The insides of well oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network.
A dish of light pastry, tastefully arranged, looks very prettily with this sugar spun lightly over it.
The sugar must be carefully watched and taken up the instant it is done.
Unless the cook is very experienced and thoroughly understands her business, it is scarcely worth while to attempt to make this elaborate ornament, as it may be purchased quite as economically at a confectioner’s, if the failures in the preparation are taken into consideration.
TO BOIL SUGAR TO CARAMEL
1514. INGREDIENTS - To every lb. of lump sugar allow 1 gill of spring water.
Mode - Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for use. The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network. A dish of light pastry, tastefully arranged, looks very prettily with this sugar spun lightly over it. The sugar must be carefully watched, and taken up the instant it is done. Unless the cook is very experienced and thoroughly understands her business, it is scarcely worth while to attempt to make this elaborate ornament, as it may be purchased quite as economically at a confectioner’s, if the failures in the preparation are taken into consideration.
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