Sirop au Caramel

Caramel Syrup

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 cup Granulated sugar
  • ½ cup cold water
  • ½ teaspo


Put ingredients into small heavy pan. Stir-cook until sugar dissolves and then stop stirring. Simmer to 310 degrees or to hard-crack stage, when sugar turns golden, and a few drops turn hard when dropped into cold water. Set pan into cold water to stop its cooking. Use to stick foods together. When