1862 The Bartender's Guide price $2,50 by Jerry Thomas

106

THE CARAMEL.

17. The Crack.

Boil the syrup a very little more, dip the finger iuto the sugar, and if, upon taking it out, the sugar iTdhering to the finger breaks with a slight noise, and will not stick to the teeth when bitten, the Crack" has been produced. Now boil the syrup up again, dip the finger into the cold water, then into the syrup, and as quickly into the water again. If the sugar breaks short and brittle upon doing this, it is the " Great Crack." You cannot be too careful when the boiling syrup is at this degree, because it rapidly passes to what is termed the " Caramel." Be quick and cautious, as an additional stir of the fire, or one minute's delay, may cause the syrup to be scorched beyond cure. When the sugar has been boiled to the " Crack," as just stated, it quickly changes to the next degree. Tlie syrup rapidly loses its whiteness, and begins to be slightly color- ed. You must now add to the syrup a few drops of lemon acid or juice, to prev^ent its graining, A little vinegar or a few drops of pyroligneous acid, will produce the desired Having given the syrup another slight boil, so as to assume a yel- low color, take the pan from the fire and place it in a dish of cold water, two or three inches deep. This will prevent burning ; a circumstance most to be feared in this process. Unless care be used, it would soon turn from yellow to brown, and then to black. Especially be careful not to use too much acid or lemon-juice, for this will spoil the syrup, and probably produce the very graining you are trying to avoid. A small jMcce of butter put into the pan will pre- 18. TheCara,mel. eflect. Dropping the acid in is termed greasing it.