Yellowman – Irish Hard Caramel

In a heavy [1] frying pan, melt the butter over low heat ~ it should cover the entire bottom of the pan. Stir in water, sugar and syrup until sugar is dissolved. Make at high temperature until a drop of the amount hardens in cold water.

Fold in the baking soda – the amount will be creamy and light yellow on the spot. Pour the caramel onto a greased plate.

Once it has cooled abundantly, fold the corners to the center and draw out the quantity repeatedly. Repeat this process more often. Cool and harden the caramel in a greased give.

Before eating, break into pieces with a caramel mallet or other suitable instrument. Yellowman can be kept in the refrigerator.

Hard caramel is traditionally sold at the Ould Lammas Fair held annually in August in Ballycastle, County Antrim.

[1] Heavy (cast iron) frying pan because the heat is more evenly distributed and overheating is less likely to occur.

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