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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Chocolate Cream Caramels
Scrape unsweetened chocolate to the amount of two tablespoons;
put with half a pint of boiling water in a saucepan, and bring to the
boil again. Add one cup sugar and let the mixture boil for ten
minutes. Weigh and grate three-quarters of a pound of
unsweetened chocolate, and put this with the chocolate sirup;
leave them over the fire until the chocolate is well melted, add two
cups of cream and three cups of granulated sugar; and after the
candy boils stir it constantly for ten minutes, adding a tablespoon
of vanilla. By the end of that time you should have a large ball of
the candy, and pour it out on a big buttered plater or into greased
tins. It is still better to turn it on a marble slab if you have it, but if
not the others will serve. So thick a mass will take a long time to
cool even enough to be cut into squares and still more to become
cold enough to eat. As may be seen from the ingredients, this is a
rich and rather expensive candy and too much of it should not be
eaten at a time.
Cocoanut Caramels
Put three cups of granulated sugar, one tablespoon of butter, and
half a cup of milk over the fire, and stir until dissolved. Have
ready grated half a cocoanut; add this to the sirup and cook until a
little of it, dropped into water, will form a ball; add a teaspoon of
flavoring, either vanilla or lemon as you may prefer, turn into
buttered tins, and when cool mark into squares with a buttered
knife.
Coffee Caramels
Slowly heat a cup of brown sugar and a cup of molasses and when
the sugar is thoroughly dissolved bring the mixture to a slow boil.
Cook until a little of it, dropped into cold water, forms a soft ball;
then stir in two tablespoons of butter and three tablespoons of
coffee. If you cannot buy the coffee extract at your grocer's make a
substitute for it of very strong black coffee, made in the proportion
of a tablespoon of finely ground coffee to an after-dinner cup of
water, and drip this through six times. After the coffee and butter
have gone into the sirup, cook it until a small quantity, dropped
into iced water, is brittle and cracks between the fingers. Pour into
a greased pan, and when cool cut into squares with a greased knife.
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