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A Selection of Old-Time Recipes for Caramel
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This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
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A Selection of Old-Time Recipes for Caramel - Read Books Ltd.
Caramels
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
3/4 lb. (1 1/2 cups) yellow sugar
2 ozs. (1/2 cup) chopped black-walnut meats
4 tablespoonfuls grated chocolate
2 tablespoonfuls glucose
1 1/2 gills (3/4 cup) cream
1 1/2 gills (3/4 cup) milk
1 gill (1/2 cup) vanilla extract
1/2 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
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