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CARAMEL - Defined with Recipes

CARAMEL—Is a term used by cooks for burnt sugar thinned with water, and used to color soups, sauces, gravies, syrups, ice creams, etc., that require a brown tint without a pronounced flavoring.

Caramel Sauce

Cook two cups of brown sugar in half a cup of milk, with two tablespoonfuls of butter added, until the mixture boils. Add two squares of unsweetened chocolate, grated or shaved fine, and continue cooking until a very soft-ball state is reached, or 235 deg. Fah. Set the saucepan in hot water until a spoonful of the sauce has been poured over each serving of the ice cream. It should harden, and form a coating over each portion.

Chocolate Caramels

  • 2 1/2 tableapoonfuls butter
  • 2 Cups Mollasses
  • 1/2 cup milk
  • 1 cup brown sugar
  • Teaapoonful vanilla
  • 3 squares chocolate

Put butter into the kettle; when melted add molasses, sugar and milk. Stir until sugar is dissolved; when boiling point is reached, add chocolate, stirring constantly until chocolate is melted. Boil until when tried in cold water a firm ball may be formed in the fingen. Add vanilla just before taking from the fire. Turn into a buttered pan, let cool and mark into squares.

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