Caramel

The Quickest Way

Method

Put into a brass skillet, or preserving-pan, some sifted sugar of the finest quality, and stir it softly with a wooden spoon or spatula, over a very gentle fire until it has become liquid; a pale or a deep tot may then be given to it, according to the purpose for which it is required: so soon as it is entirely melted, and looks clear, it is ready or use. Pastry-cooks glaze small pastry by just dipping the surface into it; and they use it also for nougat, and other confectionary, though it is not in general quite so brilliant as that which is made by the preceding receipt When the sugar first begins to melt, it should be stirred only just in that part, or it will not be equally coloured.

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