Caramel (The quickest way)

Instructions

1. This is the quickest way to caramel.
2. Put some sifted sugar of the finest quality into a brass skillet or preserving-pan.
3. Stir it softly with a wooden spoon or spatula over a very gentle fire until it has become liquid. When the sugar first begins to melt, stir only just in that part, or it will not be equally coloured.
4. A pale or a deep tint may then be given to it, according to the purpose for which it is required.
5. So soon as it is entirely melted and looks clear, it is ready for use.
6. Uses: 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.