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Burnt Sugar


Take an old tin ladle and place it over a sharp fire, with two ounces of loaf sugar in it; stir with a stick or skewer till it is thoroughly black and burnt. Then add, little by little, about one gill of water; stir a little, boil about four minutes, but not fast, lest it should boil over the ladle; strain, and it is made.

As soon as cold, bottle it and use when wanted.

It keeps any length of time.

It is used to color broth, sauces, gravies, etc.

It is called caramel in French.


Hand-Book of Practical Cookery (1884).


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