Post by Debbie on Mar 12, 2009 11:22:16 GMT -6
Caramels
Four cupfuls sugar
Three cupfuls corn syrup
Two cupfuls condensed milk
Two cupfuls water
One tablespoonful vanilla
Put the sugar, syrup, and one half the milk and water into the kettle and boil to a very soft wax when dropped in cold water, or to 236° by the thermometer. (It must be stirred constantly while cooking.) When it reaches this stage, pour in the remainder of the milk and water and cook to 242°, or until it forms a firm ball in cold water, then turn it out on a well-oiled slab or platter. When it is nearly cold, cut in inch squares.
Each caramel must be wrapped separately in waxed paper. If put together in a dish without being wrapped, they will run together.
Chocolate or Nut Caramels
Make over the preceding recipe. Add the chocolate or nuts just a minute or two before removing it from the stove.
Four cupfuls sugar
Three cupfuls corn syrup
Two cupfuls condensed milk
Two cupfuls water
One tablespoonful vanilla
Put the sugar, syrup, and one half the milk and water into the kettle and boil to a very soft wax when dropped in cold water, or to 236° by the thermometer. (It must be stirred constantly while cooking.) When it reaches this stage, pour in the remainder of the milk and water and cook to 242°, or until it forms a firm ball in cold water, then turn it out on a well-oiled slab or platter. When it is nearly cold, cut in inch squares.
Each caramel must be wrapped separately in waxed paper. If put together in a dish without being wrapped, they will run together.
Chocolate or Nut Caramels
Make over the preceding recipe. Add the chocolate or nuts just a minute or two before removing it from the stove.
