Candy Making: Flavored Caramel Recipes

candymaking.net

Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                                      Raspberry Caramels

To Vanilla Caramel mixture add four teaspoons raspberry extract
and rose color paste to make the right tint, before pouring it into the
buttered pan.

                                          Fruit Caramels

To Vanilla Caramel mixture add eight figs or three fourths cup
raisins cut in pieces, just before pouring it into the buttered pan.

                                    Marshmallow Caramels

To Vanilla Caramel mixture add sixteen marshmallows cut in pieces,
before pouring into buttered pan.

                                Marshmallow Layer Caramels

Prepare any recipe for caramels and pour half the mixture one fourth
inch deep in a buttered pan or between candy bars. Cover with a
piece of sheet marshmallow cut the same size, and pour remaining
caramel mixture over the marshmallow one fourth inch deep. When
firm, cut in three quarter inch cubes and wrap in wax paper.

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