SC - Re: Sugar Stuff

[Elise Fleming]

Greetings!  (I forgot the thread name since I get the digest 
version...)

Adamantius wrote:
>Another possibility is that since the line between hard crack syrup 
>and caramel is a fine one, especially in non-shiny pots and the uneven 
>light some period kitchens had, the sugar may have become partially
>caramelized by the time the cook realized it had reached the correct
>stage.

>More likely a combination of the two, I suspect.

That's what I had thought at first but then changed my mind.  Once the 
sugar has darkened to that caramel stage I haven't been able to make it 
come back less dark, and that's what this says: "...and stere it 
euermore with a spature till it tourne owte of hys browne colour into a 
yelow colour..."  If stirring a carameled sugar syrup would "uncaramel" 
it, that would indeed be marvelous!

I will post the Manuscrito Anonimo recipe as soon as I can locate it!

Alys Katharine

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