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5066Re: Caramel

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  • waljaco
    May 29, 2002
      The French and English caramel is from the Spanish 'caramelo' which
      is derived from medieval Latin. The 'mel' part refers to honey (cane
      honey).
      Several sites on the subject:
      'Caramelize Sugar'
      http://www.baking911.com/howto_sugar_caramelize.html
      'Caramelizing Sugar for Flan the Easy Way' (microwave method)
      http://mexconnect.com/foodboard/messages/8015.html

      In a cooking site with a recipe for Trinidad Black Cake (Christmas
      Cake) there is a local method for caramelizing sugar - which is most
      probably the method used (or was used) for local dark rum:

      Caramelizing Sugar
      Put brown sugar in a heavy pot. Stir, letting sugar liquefy. Cook
      over a low heat until dark, stirring constantly, so the sugar does
      not burn. When almost burnt, remove from heat and stir in hot water
      gradually. Mix well, let cool.
      3/4 lb brown sugar (350 g)
      1/2 cup boiling water

      Wal
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