Caramel

Caramel is a sugar syrup cooked over high heat until it is a light brown colour. It is used for flavouring, coating moulds

for Creme Caramel and as a topping for cakes. To make Caramel Syrup, add another

2 tablespoons water after the caramel is made. Do not let the caramel become too brown or it will be bitter.

4 oz. granulated or lump

sugar 2 fl. oz. cup water

Put the sugar and water into a saucepan and place it over low heat. Stir the mixture with a metal spoon until the sugar

dissolves. Then increase the heat to high and boil the syrup for 5 to 6 minutes or until it becomes a rich brown colour.

Remove the pan from the heat and use the caramel immediately.

Alternatively, using castor sugar and omitting the water, cook the sugar in the pan, over moderately low heat. Do not stir the sugar until it begins to colour and then stir carefully. This method will take slightly longer but the result will be

identical.

If a metal mould is used, the caramel can be made in the mould itself.

As soon as the caramel changes colour, remove the mould from the heat and tilt and rotate the mould so that the inside is evenly coated with caramel.

If a china mould is used, the caramel should be made in a saucepan. While the caramel is cooking, warm the mould in hot

water. Dry the mould thoroughly and pour the caramel into it, tilting and rotating the mould so that the inside is evenly

coated.

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