1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

106

THE CARAMEL.

17. The Crack. Boil the syrup a very little more, dip the finger into the sugar, and if, upon taking it out,the sugar adhering to the finger breaks with a slight noise, and will not stick to the teeth when bitten, the"Crack" has been produced. Now bod 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 ia the"Gi'eat Crack." You cannot be too careful when the boiling syrup is at this degree, because it rapidly passes to what istermed 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. 18. The Caramel, When the sugar has been boiled to the"Crack," asjust stated, it quickly changes to the next degree. The syrup rapidly loses its whiteness, and begins to be slightly color ed. You must now add to the syrup a few dropsoflemon acid or juice, to prevent its graining, A little vinegar or a few drops of pyroligneous acid, will produce the desired effect. Dropping the acid in is termed greasing it. 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 j^robably produce the very gi-aining you are trying to avoid. A small piece of butter put into the pan wiU pre-