For Browning Gravy, Stews, etc.
Use an old saucepan for this, as it does not improve the appearance of good ones. Put the sugar in a saucepan over a slow fire until it melts, and colours a dark brown. Then add the water slowly, and stir until the sugar has quite dissolved. Next let the caramel boil until it is as thick as treacle. Strain into a bottle, and leave until cold, when the bottle should be tightly corked.