candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Vanilla Caramels
1 cup sugar
1/2 cup corn syrup
1 1/2 cups cream
1 teaspoon vanilla
Put sugar, corn syrup, and half a cup of cream in saucepan, stir until
sugar is dissolved, bring to boiling point, and boil until mixture will
form a soft ball when tried in cold water. Stir gently and constantly
to prevent burning, making the spoon reach all parts of the bottom of
the saucepan. Do not beat, as beating may cause the candy to
become granular. As soon as candy forms a soft ball add another half
cup of cream. Boil until it again forms a soft ball in cold water, add
remaining cream, and boil until candy will form a decidedly firm
ball when tried in cold water. The caramels when cold will be of the
same consistency as this firm ball. Pour caramel into a buttered pan
seven inches square. When cool cut in squares, and wrap in wax
paper. If caramel should get sugary, return it to kettle, add more
cream, and boil again. If all the cream is added at once, caramels
may be made in a shorter time, but they will not be as rich and
creamy.
Cocoanut Caramels
To Vanilla Caramel mixture add one cup cocoa nut just before
pouring it into the buttered pan.
Nut Caramels
To Vanilla Caramel mixture add one cup nutmeats just before
pouring it into the buttered pan.
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