(3) Put into a small iron omelet-pan Jib. of granulated sugar,
and place on a slow stove to burn thoroughly for thirty
minutes. Remove the pan to the table to cool slightly for five
minutes, and then add J pint of boiling water, mixing well
with an iron spoon. Replace the pan on the stove, and boil
for five minutes, stirring continually ; then strain the sugar
through a sieve into a basin, and put it in a cold place to cool
thoroughly. Pour it into a bottle, and use when required.
Burnt sugar prepared in this way will keep in condition for
several weeks.
(4) Stir Jib. of caster sugar in a copper pan with a wooden
spoon over a slow fire until thoroughly melted ; boil it for a-
quarter-of-an-hour, stirring occasionally. When the sugar is a
rich, dark brown, add lqt. of cold water, and let it simmer for
twenty minutes. When cold, strain, put it into bottles, and
cork it down tightly. Do not let the Caramel boil quickly, or
it will turn black.
(5) Melt 1 breakfast-cupful of brown or white sugar with 1
table-spoonful of water in a frying-pan. Stir until it becomes
of a dark brown colour. Add 1 breakfast-cupful of boiling
water; simmer for ten minutes, and bottle when cool.
(6) Melt some moist sugar in a saucepan over a slow fire ;
when quite brown, moisten it with a little broth, white stock,
or water✪ Caramel, stir it with a fork until quite brown, taking care not
to let it burn. When done, put it away in a jar ; it can be
used for glazing the surface of meat or colouring.
Caramel Basket Billed with Caramel Fruits. — ToFrancatelli
we are indebted for the following design : Boil lib. of sugar in 1
breakfast-cupful of water to the crack (see Sugar-boiling),
and cool it by dipping the bottom of the pan into a little cold
water. Rub the outside of a mould with oil of almonds, dip a
pointed wooden stick in the syrup, and draw it along the out-
side of one part of the mould in narrow threads, either straight,
curved, or in zigzags, and cross them diagonally with other
rows of the spun sugar in a similar manner. The edges of the
basket and the base or stand are to be formed in the same way,
but are to be worked out in bolder relief, so as to give strength
and support to the whole structure. When the sugar is set,
remove the mould, and the basket is ready. Remove the stalks
from the fruits with which it is intended to fill the basket
Stick the fruits upon small wooden splinters, dip in sugar
which has been boiled to the crack, and rest them upon an
oiled sieve, which, when full, should be set on one side to
let the sugar stiffen upon the fruits. When this is satisfac-
torily accomplished, raise the fruit on the sieve by pressing
with the fingers under the sieve, and lift out carefully by
the sticks so as not to damage the sugar round the fruits ;
then arrange them in the basket according to taste, with sprigs
of angelica or real leaves between and amongst them. This
Caramel basket is very pretty, but not easy to make.
Caramel Bonbons.— (1) Boil some syrup to the crack (see
Sugar-boiling), and flavour with either liqueurs, essences,
or a strong extract of coffee ; hold it over a very slow fire
in a saucepan so as to allow it to cook slowly for about two
minutes : in this way it will acquire flavour but little or no
additional colour.✪ Caramel Bonbons
Page 125 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Put into a small iron omelet-pan Jib. of granulated sugar, and place on a slow stove to burn thoroughly for thirty minutes. Remove the pan to the table to cool slightly for five minutes, and then add J pint of boiling water, mixing well with an iron spoon. Replace the pan on the stove, and boil for five minutes, stirring continually ; then strain the sugar through a sieve into a basin, and put it in a cold place to cool thoroughly. Pour it into a bottle, and use when required. Burnt sugar prepared in this way will keep in condition for several weeks.
(4) Stir Jib. of caster sugar in a copper pan with a wooden spoon over a slow fire until thoroughly melted ; boil it for aquarter-of-an-hour, stirring occasionally. When the sugar is a rich, dark brown, add lqt. of cold water, and let it simmer for twenty minutes. When cold, strain, put it into bottles, and cork it down tightly. Do not let the Caramel boil quickly, or it will turn black.
(5) Melt 1 breakfast-cupful of brown or white sugar with 1 table-spoonful of water in a frying-pan. Stir until it becomes of a dark brown colour. Add 1 breakfast-cupful of boiling water; simmer for ten minutes, and bottle when cool.
(6) Melt some moist sugar in a saucepan over a slow fire ; when quite brown, moisten it with a little broth, white stock, or water, stir it with a fork until quite brown, taking care not to let it burn. When done, put it away in a jar ; it can be used for glazing the surface of meat or colouring.
Caramel Basket Filled with Caramel Fruits. — ToFrancatelli we are indebted for the following design : Boil lib. of sugar in 1 breakfast-cupful of water to the crack (see Sugar-boiling), and cool it by dipping the bottom of the pan into a little cold water. Rub the outside of a mould with oil of almonds, dip a pointed wooden stick in the syrup, and draw it along the outside of one part of the mould in narrow threads, either straight, curved, or in zigzags, and cross them diagonally with other rows of the spun sugar in a similar manner. The edges of the basket and the base or stand are to be formed in the same way, but are to be worked out in bolder relief, so as to give strength and support to the whole structure. When the sugar is set, remove the mould, and the basket is ready. Remove the stalks from the fruits with which it is intended to fill the basket Stick the fruits upon small wooden splinters, dip in sugar which has been boiled to the crack, and rest them upon an oiled sieve, which, when full, should be set on one side to let the sugar stiffen upon the fruits. When this is satisfactorily accomplished, raise the fruit on the sieve by pressing with the fingers under the sieve, and lift out carefully by the sticks so as not to damage the sugar round the fruits ; then arrange them in the basket according to taste, with sprigs of angelica or real leaves between and amongst them. This Caramel basket is very pretty, but not easy to make. Caramel Bonbons.— (1) Boil some syrup to the crack (see Sugar-boiling), and flavour with either liqueurs, essences, or a strong extract of coffee ; hold it over a very slow fire in a saucepan so as to allow it to cook slowly for about two minutes : in this way it will acquire flavour but little or no additional colour.
Records on this page
CaramelCaramel Bonbons