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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER VI
CARAMELS AND NOUGATINES
WHEN sugar mixtures are boiled to 242° and up to 250° F., and
are not beaten after cooking, they are soft and waxy. When removed
from the fire, they should be of the consistency desired in the
finished candy. Longer boiling makes the candies too hard. Cream
and corn syrup are used in the best caramels, and with different
flavors, nuts, fruits, or marshmallow, the various varieties found in
the shops may be easily duplicated.
Nougatines are similar to caramels with beaten whites of eggs
added to give a porous consistency, and usually nuts or
combinations of nuts and fruits are used. Rice paper is put on the
top and bottom of nougatines, and may be eaten with the candy
without harm.
Except in very cold weather, caramels and nougatines should be
wrapped in wax paper as soon as cut, or dipped in melted coating
chocolate or fondant.
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