CARAMEL. (Fh. and GER., Caramel.) This substance is formed by the application of heat to sugar, or to various materials containing sugar, such as molasses, coffee, malt, &e. It is of a very dark-brown colour, and is quite tasteless; it dissolves rapidly in water, to which it imparts Et fine sepia tint. If it be required in small quantities, and in a perfectly pure state, it may be obtained by dissolving burnt sugar ill Et small quantity of water, 6nd precipitating with alcohol. On the commercial scale, it is most commonly prepared from brown " moist" sugar, which should contain as high a percentage EIS possible of saccharine matter. The sugar is placed in large circular shallow vessels, heated from beneath ; when melted, the impurities which rise to the surface are skimmed off. The whole is left for a short time to cool, and is then reheated, the operation of removing the floating impurities being continued until they cease to rise. While still hot, the sugar is ladled into tin cones, measuring about 9 in. in diameter at the top and 1 in. at the bottom. These cones are open at the lower end, but wires are stretched across to prevent the exit of the semi-fluid mass. Through these apertures, the molasses contained in the sugar is allowed to escape iuto vessels placed below to receive it.
The sugar thus freed from all impurities is left to become hard, and is then once more heated in large copper vessels. It is kept gently simmering for some time ; the heat is then suddenly raised, and the contents are allowed to boil rapidly for some minutes, during which time the conversion of the sugar into caramel is taking place, and the substance is acquiring its characteristic colour.
When tho operation is complete, the fire is suddenly withdrawn, and the contents ars cooled as quickly as possible.
Another method of preparing caramel is by heating molasses. The latter, in quantity about 21 pints, is placed in a deep pan, and subjected to a strong heat ; it is meanwhile continually stirred with a large wooden spatula, to prevent its burning on to the bottom of the pan. On heating, the molasses has a tendency to bubble up vigorously ; to correct this, about 10 grm. of virg,in wax are added. When heat has been applied sufficiently long, as indicated by the odour of the liquid, and by its slight adhesion to the spatula, the pan is quickly taken off the fire, and into it is gradually and cautiously poured about 8 pints of water, previously heated to 60° (140° F.) or 80° (176° F.), with constant agitation. At the conclusion of this operation, the caramel is passed at ones through a hair sieve.
In France, sugar, which has been subjected sufficiently long to the temperature necessary to produce the desired tint, is dissolved in lime-water, and sold for colouring purposes.
The principal use of caramel is for communicating a brown colour to wines, spirits, vinegar, &c.; the greatest quantity is consumed in brandy making, for which it is invaluable, one gallon of good caramel being sufficient to brown 1000 to 1200 gallons of brandy. Porter also owes its dark colour to the presence of caramel.