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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Caramels
Chocolate Caramels
Put into a granite saucepan a quarter-pound of grated
unsweetened chocolate, four ounces of butter, one
pound of brown sugar, a gill (1/2 cup) of molasses, a
gill (1/2 cup) of cream, and a teaspoonful of vanilla
powder; stir the whole over a slow fire until thoroughly
mixed, and then boil slowly until it cracks when
dropped into ice-water. Turn into greased, shallow pans
to the depth of half an inch and stand aside to cool.
When nearly cold, grease a sharp knife with olive oil
and mark the caramels into squares, cutting part way
through. When cold and hard break the caramels apart
and wrap each in waxed paper.
Coffee Caramels
Put one cup of molasses and one cup of brown sugar
into a granite saucepan, and stir over a moderate fire
until the sugar is dissolved, then boil slowly until it
forms a soft ball when tried in cold water, then add two
ounces of butter and three tablespoonfuls of coffee
flavoring and continue boiling until the candy is hard
and brittle when tried in ice-water; finish precisely the
same as Chocolate Caramels.
Vanilla Caramels
Beat four ounces of butter to a cream, adding gradually
a half-pint of brown sugar, then stir in a half-pint of
New Orleans molasses, and a half-pint of cream, add a
teaspoonful of powdered vanilla, turn the whole into a
granite saucepan, and proceed precisely the same as for
Chocolate Caramels.
Nut Caramels
Make Chocolate Caramel, and when the mixture has
reached the" crack" degree, add a half-pound of
almonds and a half-pound of English walnuts, chopped
rather fine and mixed. Finish as directed.
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