How to Make Caramel Sugar for Candy
Ingredients
Directions
Make the caramel
Combine ¼ pound finely sifted sugar and ¼ cup water in a preserving pan.
Place the pan over moderate heat and stir with a wooden spoon until the mixture turns brown.
Continue stirring constantly until it reaches a dark brown color.
Dilute and finish
Add 1 cup hot water to the mixture.
Move the pan to the side of the fire and let it simmer gently for 15 minutes.
Strain the mixture and bottle it for use.
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.
Explore the science
What each ingredient does
- Sugar
- Melts and browns to form the caramel flavour and deep colour.
- Water
- Dissolves the sugar so it can melt and caramelise evenly.
The step that matters
Continue stirring constantly until dark brown. Sugar can go from amber to burnt very quickly. Constant stirring spreads the heat evenly so it browns uniformly without scorching, and the bitter burnt flavour is avoided.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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