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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
The Making of Caramels
"One cup of sugar, one, also,
Molasses filled and one of milk,
Small spoon of butter-these, you know,
With chocolate, grated fine as silk (Unsweetened, too, a quarter
pound),
Are creamed by stirring 'round and 'round
"This mixture's boiled until it's done
(Cracking in water proves that true),
Then into buttered pans it's run,
Inch-thick or even less will do;
Now one thing more and all is told
Mark off in squares when nearly cold."
Caramels as bonbons may be broadly divided into two
types, namely, the comparatively hard sort, and the
kind that is cheese-like in character.
Black Walnut Caramels
¾ lb. (1 ½ cups) yellow sugar
2 ozs. (1/2 cup) chopped black-walnut meats
4 tablespoonfuls grated chocolate
2 tablespoonfuls glucose
1 ½ gills (3/4 cup) cream
1 ½ gills (3/4 cup) milk
1 gill (1/2 cup) vanilla extract (Yes, the book is stating
½ cup)
½ lb. (1 cup) butter
1 teaspoonful almond extract
Put one-third of the butter into a saucepan; add the
sugar, chocolate, milk, and glucose. Stir over a slow fire
until the mixture melts. Now boil quickly, stirring all
the time, to 230°; then add the second third of butter.
Continue boiling to 250°; then remove the pan from the
fire, add the last third of butter, cream, and extracts.
Return at once to the fire and stir to 252°, or until, when
tested in cold water, it forms a firm ball.
Stir in the nuts and pour quickly into buttered tins, or
between buttered candy bars on a buttered slab. When
the caramel is half cold, cut it into squares, and wrap
each square in waxed paper when cold.
All kinds of caramels may be dipped in melted fondant,
melted chocolate, or in glacé.
Brazil-Nut Caramels
1 lb. (2 cups) sugar
2 tablespoonfuls glucose
1 pint (2 cups) cream
¼ lb. (1 cup) chopped Brazil-nut meats
2 ozs. (4 tablespoonfuls) butter
1 teaspoonful lemon extract
Dissolve the sugar in one cupful of the cream in a
saucepan; then add the glucose and boil until it
registers 240° F., or until, when tested in cold water, it
forms a soft ball; then add the remaining cream and
butter. Boil until it registers 252° F., or until, when
tested in cold water, it forms a hard ball.
Remove from the fire and add the vanilla and nut
meats, stirring as little as possible. Pour between
buttered candy bars.
Mark into squares before it becomes quite cold.
Chocolate Caramels
1 ½ lbs. (3 cups) sugar
½ lb. butter
½ pint (1 cup) milk
1 tablespoonful glucose
½ pint (1 cup) molasses
¼ lb. chocolate
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Put the sugar, butter, milk, glucose, molasses, and
chocolate in a saucepan and boil, stirring all the time to
252°, or till it forms a hard ball when tested in cold
water; add the extracts, and pour into buttered tins, or
between buttered candy bars, on a buttered slab.
When cool, cut into pieces with buttered scissors.
"One cup of sugar, one, also,
Molasses filled and one of milk,
Small spoon of butter-these, you know,
With chocolate, grated fine as silk (Unsweetened, too, a quarter
pound),
Are creamed by stirring 'round and 'round
"This mixture's boiled until it's done
(Cracking in water proves that true),
Then into buttered pans it's run,
Inch-thick or even less will do;
Now one thing more and all is told
Mark off in squares when nearly cold."
Caramels as bonbons may be broadly divided into two
types, namely, the comparatively hard sort, and the
kind that is cheese-like in character.
Black Walnut Caramels
¾ lb. (1 ½ cups) yellow sugar
2 ozs. (1/2 cup) chopped black-walnut meats
4 tablespoonfuls grated chocolate
2 tablespoonfuls glucose
1 ½ gills (3/4 cup) cream
1 ½ gills (3/4 cup) milk
1 gill (1/2 cup) vanilla extract (Yes, the book is stating
½ cup)
½ lb. (1 cup) butter
1 teaspoonful almond extract
Put one-third of the butter into a saucepan; add the
sugar, chocolate, milk, and glucose. Stir over a slow fire
until the mixture melts. Now boil quickly, stirring all
the time, to 230°; then add the second third of butter.
Continue boiling to 250°; then remove the pan from the
fire, add the last third of butter, cream, and extracts.
Return at once to the fire and stir to 252°, or until, when
tested in cold water, it forms a firm ball.
Stir in the nuts and pour quickly into buttered tins, or
between buttered candy bars on a buttered slab. When
the caramel is half cold, cut it into squares, and wrap
each square in waxed paper when cold.
All kinds of caramels may be dipped in melted fondant,
melted chocolate, or in glacé.
Brazil-Nut Caramels
1 lb. (2 cups) sugar
2 tablespoonfuls glucose
1 pint (2 cups) cream
¼ lb. (1 cup) chopped Brazil-nut meats
2 ozs. (4 tablespoonfuls) butter
1 teaspoonful lemon extract
Dissolve the sugar in one cupful of the cream in a
saucepan; then add the glucose and boil until it
registers 240° F., or until, when tested in cold water, it
forms a soft ball; then add the remaining cream and
butter. Boil until it registers 252° F., or until, when
tested in cold water, it forms a hard ball.
Remove from the fire and add the vanilla and nut
meats, stirring as little as possible. Pour between
buttered candy bars.
Mark into squares before it becomes quite cold.
Chocolate Caramels
1 ½ lbs. (3 cups) sugar
½ lb. butter
½ pint (1 cup) milk
1 tablespoonful glucose
½ pint (1 cup) molasses
¼ lb. chocolate
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Put the sugar, butter, milk, glucose, molasses, and
chocolate in a saucepan and boil, stirring all the time to
252°, or till it forms a hard ball when tested in cold
water; add the extracts, and pour into buttered tins, or
between buttered candy bars, on a buttered slab.
When cool, cut into pieces with buttered scissors.
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Caramels 2
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links