Caramels

A Suggestion

When sugar is boiled to the caramel stage it is rather dark in color. In testing, break and it will make a noise like glass. When boiled remove from the fire and place the pan in another pan of cold water, to prevent its burning. The arriving at the caramel stage is rather difficult, and careful attention should be paid to it.

American Cream Caramels

  • 1/2 cup cream
  • 1 lb. sugar
  • 1/4 lb. corn syrup
  • 1 oz. butter
  • Caramel flavoring
  • 3/4 cup water

Boil the sugar, water and corn syrup to 260 degrees (in summer 270 degrees). Add the cream and butter and bring it to a boil, stirring all the time. Cook to 248 degrees. Take from the fire and add a few drops of caramel flavoring, and 1/4 cup nut meats (black walnut preferred) cut fine. Pour on well oiled tins. When cold, mark, cut in squares and wrap in oiled paper.

Chocolate Caramels

  • 1 cup golden corn syrup
  • I cup grated chocolate
  • 1 dessertspoon glycerine
  • 1 cup brown sugar
  • 1 oz. butter
  • 1 cup milk

Put all of the ingredients together and stir briskly until it comes to a boil. Continue stirring occasionally and cook to 244 degrees. Place pan in cold water to prevent further cooking. Then pour onto well-oiled slab or tins. When cold, mark and cut in squares.

French Chocolate Caramels

  • 2 oz. chocolate
  • 1/2 lb. brown sugar
  • 1 oz. butter
  • 1 cup cream
  • 1 good tablespoon corn syrup

Melt the chocolate separately in a pan over hot water. Place the butter, cream, sugar and corn syrup in another pan. Stir and allow it to simmer for about ten minutes, then add the chocolate. Continue to stir frequently and cook to 244 degrees. Place the pan instantly in cold water to prevent further cooking. Pour on oiled slab or tin. When cold, mark and cut in squares.

Maple Caramels

  • 1/2 lb. granulated sugar
  • 1/2 lb. corn syrup
  • 1 1/2 oz. butter
  • 1/2 lb. maple sugar
  • 1 pint milk
  • 1 pint cream
  • 1/2 teaspoon cream tartar

Put the sugar, corn syrup and butter in a sauce pan with the cream and stir until it boils well. Cook to 244 degrees. Place the pan immediately in cold water, to prevent further cooking. Pour onto oiled slab between bars, or onto greased tins. Cut into caramels when cold and wrap in waxed paper.

Metropolitan Caramels

  • 1 lb. loaf sugar
  • 1/4 cup cream
  • 1/4 lb. corn syrup, or a good pinch of cream of tartar
  • 1/2 cup water
  • 1/4 lb. grated chocolate
  • 2 drops acetic acid
  • 1 oz. butter
  • 1/2 teaspoon vanilla

Boil sugar, water and corn syrup to 270 degrees. Remove pan from the tire, add the cream, chocolate and butter and stir well while bringing to a boil. At about 240 degrees add the acetic acid and vanilla. Continue cooking to 248 degrees. Remove from fire and instantly place in a pan of cold water, to prevent further cooking. Pour onto oiled tins or between bars on oiled slab. Do not scrape the pan, as scrapings are apt to sugar. Cut in squares when cold.

Opera Cream Caramels

  • 1 lb. sugar
  • 3/4 cup water
  • 1/2 cup cream
    • Coloring 1 dessertspoon corn syrup 1 1/2 oz. caramel butter essence, or other flavoring to taste With the water, sugar and corn syrup make fondant in the usual way (see page 55), boiling it to 240 degrees. When kneaded smooth, place it with the cream in a sauce pan over a slow fire and stir until smooth. Add the coloring, essence or flavoring and enough confectioner's sugar to form rather a stiff paste. Pour to the depth of one inch into a box lined with grease-proof paper. When set, turn onto a slab, remove the paper and mark and cut into squares. This is also good used as a filling between layers of chocolate caramels.

    Vanilla Caramels

    • 2 cups granulated sugar
    • 1 cup corn syrup
    • 1 cup cream
    • 1 tablespoon vanilla

    Place sugar, corn syrup and cream in a sauce pan and stir as it comes to a boil. Continue cooking to 240 degrees, when the vanilla may be added. Cook to 248 degrees. Pour onto oiled slab or tins. When cold, mark and cut in squares. Wrap each caramel in paraffin paper.

    Harlequin

    • 1 cup sugar
    • 1/2 cup corn syrup or molasses
    • 1 cup grated chocolate
    • 1 tablespoon butter
    • 1 teaspoon vanilla
    • 1/2 cup chopped nuts

    Mix sugar, corn syrup or molasses, and chocolate. Boil slowly to 246 degrees, stirring frequently to avoid burning. Remove from the fire and add butter and vanilla. Pour half the mixture into an oiled pan, a quarter of an inch deep to cool. When slightly cool, place white fondant of the same size and thickness on it, and on the fondant pour the other half of the caramel to which the chopped nuts have been added. When cool, cut in squares and wrap in oiled paper.

    Honey Caramel

    • 2 cups strained honey
    • 1 1/2 teaspoons white vinegar
    • 1/2 teaspoon baking soda
    • 3/4 cup sugar
    • 1 tablespoon butter
    • 1/4 teaspoon rose flavoring

    Stir honey, vinegar, soda anil sugar together until sugar is dissolved. Place over a low flame and cook slowly, stirring frequently, until it reaches 272 degrees. Remove from fire and add the butter and flavoring. Pour into oiled tins. When cold, turn from the tin and rut in squares. Wrap each piece in oiled paper. Bread tins are desirable for use as randy should be 1 inch thick.