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📝 Description
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🥘 Ingredients
To every lb. of sugar allow 1/2 pint of water and 1/2 the white of an egg.
👨🍳 Method
Put the sugar, water, and the white of the egg, which should, be well beaten, into a preserving-pan or lined saucepan; and do not put it on the fire till the sugar is dissolved. Then place it on the fire, and when it boils, throw in a teacupful of cold water, and do not stir the sugar after this is added. Bring it to the boiling-point again, and then place the pan by the side of the fire, for the preparation to settle. Remove all the scum, and the sugar will be ready for use. The scum should be placed on a sieve, so that what syrup runs from it may be boiled up again: this must also be well skimmed.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried clarifying sugar this week, expecting a fussy, old-fashioned technique that would take forever. I found, instead, a surprisingly quick and easy process that left me with crystal-clear, pristine sugar syrup. The real delight was the egg white; I was skeptical, but it worked like a charm, gathering up all the impurities and making skimming a breeze. This method is perfect for the weeknight cook who wants professional-looking results without much fuss. I used my clarified syrup to glaze some store-bought doughnuts for the kids' after-school snack, and they were a hit. The syrup poured beautifully, and the doughnuts had a lovely sheen. I'll definitely be keeping this trick up my sleeve for quick desserts and sweet treats.
