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Caramel Color

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Caramel Color

Ingredients

Directions

The book gives no oven temperature. The 360°F (182°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Combine sugar and water in a pot.

  2. Stir constantly and boil until it reaches 360°F (182°C) and turns orange, then brown.

  3. Quickly pour onto a greased platter or slab.

  4. Once cool, break into pieces and pulverize.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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