Candy Making: Chocolate Caramels, Chocolate Almond Caramels, Pignolia Caramels

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Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                                      Chocolate Caramels I

Make Vanilla Caramels, and with the last half cup of cream add
three squares grated chocolate. Finish as Vanilla Caramels.

                              Chocolate Almond Caramels

      To Chocolate Caramels add one cup blanched almonds before
pouring into buttered pan.

                                      Pignolia Caramels

Follow directions for Chocolate Caramels, adding one cup salted
pignolia nuts before pouring into buttered pan.

                                  Chocolate Caramels II

      1/2 cup white sugar
      1/2 cup brown sugar
      1/2 cup molasses
      3 squares chocolate, grated
      1 cup cream or milk
      1 teaspoon vanilla
      1 teaspoon soda
      1/2 teaspoon salt
      2 tablespoons butter
      1 cup whole nut meats

      In a saucepan put white sugar, brown sugar, and molasses, bring
to the boiling point, add grated chocolate and one third of the milk.
Stir gently to mix the ingredients. Let boil until it begins to thicken,
and add one third cup milk, stir again, allow mixture to boil until it
thickens, and add remaining milk. Stir gently and constantly, that
candy may not burn (do not beat, as beating may cause candy to
become granular), and boil until candy forms a firm ball when tried
in cold water. This will be about 242° F. Add vanilla, soda, salt,
butter, and nut meats. Turn into buttered pan, and when cold cut in
three fourths inch squares. Caramel should be three fourths inch
deep in pan.
      This caramel requires a long time in cooking, and when taken
from the fire should be as firm (when tried in cold water) as it is
wanted when ready to eat.

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