Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. sugar
  • ¼ pt. water (approx.)


Dissolve the sugar very slowly in 1 tablesp. water, then boil it quickly till it is a dark brown. Add a little water and warm this gently till the caramel dissolves, then add enough water to make a thin syrup. Bring this to boiling-point, cool and bottle it. Use for colouring brown soups, sauces or