CARAMEL.
(The quickest way.)
Put into a brass skillet, or preserving-pan, some sifted sugar of the finest quality, and stir it softly with a wooden spoon or spatula, over a very gentle fire until it has become liquid; a pale or a deep tint may then be given to it, according to the purpose for which it is required: so soon as it is entirely melted, and looks clear, it is ready for use. Pastry-cooks glaze small pastry by just dipping the surface into it; and they use it also for nougat, and other confectionary, though it is not in general quite so brilliant as that which is made by the preceding receipt. When the sugar first begins to melt, it should be stirred only just in that part, or it will not be equally coloured.
BARLEY-SUGAR.
Add to three pounds of highly-refined sugar one pint and a quarter of spring water, with sufficient white of egg to clarify it in the manner directed in the last page but one; pour to it, when it begins to whiten, and to be very thick, a dessertspoonful of the strained juice of a fresh lemon; and boil it quickly until it is at the point which we have indicated above. A few drops of essence of lemon may be added to it, just as it is taken from the fire. Pour it on to a marble slab, or on to a shallow dish which has been slightly oiled, or rubbed with a particle of fresh butter; and when it begins to harden at the edges form it into sticks, lozenges, balls, or any other shapes at pleasure. While it is still liquid it may be used for various purposes, such as Chantilly baskets, palace bonbons, croquantes,[[176]] cerises au caramel, &c.: for these the vessel containing it must be set into a pan of water, and it must again be liquefied with a very gentle degree of heat should it cool too quickly. As it soon dissolves if exposed to damp, it should be put into very dry canisters as soon as it is cold, and these should be kept in a dry place.
[176]. These are formed of small cakes, roasted chestnuts, and various other things, just dipped singly into the barley-sugar, and then arranged in good form and joined in a mould, from which they are turned out for table.
Best sugar, 3 lbs.; water, 1-1/4 pint; white of egg, 1/4 of 1; lemon-juice, 1 dessertspoonful.
NOUGAT.
This is a preparation of barley-sugar, and almonds, filberts, or pistachio-nuts, of which good confectioners, both foreign and English, make a great variety of highly ornamental dishes. We must, however, confine our directions to the most common and simple mode of serving it. Blanch twelve ounces of fine Jordan almonds in the usual way, wipe them very dry, split them in halves, and spread them upon tins or dishes; dry them in a very gentle oven, without allowing them to brown; or if the flavour be liked better so, let them be equally coloured to a pale gold tint: they should then be often turned while in the oven. Boil to barley sugar in a small preserving-pan six ounces of highly-refined sugar, throw in the almonds, mix them with it well without breaking them, turn the nougat on to a dish slightly rubbed with oil, spread it out quickly, mark it into squares, and cut it before it is cold; or pour it into a mould, and with an oiled lemon spread it quickly, and very thin over it, and turn it out when cool. It must at all times be carefully preserved from damp; and should be put into a dry tin box as soon as it is cold.
Sugar, 6 oz.; almonds, 12 oz.