Caramels
From Observatory
1111
- Ingredients
- 2 c. sugar
- ¾ c. glucose or 1½ c. Karo
- ¾ c. butter
- 2 c. milk or cream
- 1 c. nut meats if desired
- 1 tsp. vanilla
- 2 sq. chocolate if desired
- Directions
- Put sugar, glucose, butter and ½ milk over fire. Stir until mass boils thoroughly. Add gradually second cup of milk. Let mixture boil, stirring every 3 or four minutes till it reaches "hard ball" stage 252°F. or for hard caramels a "brittle" at 265°F. about 2 hours' boiling.
- Stir in vanilla (and nuts if used) and pour into well buttered brick shaped pans to cool (about ¾ to 1 inch in depth). When nearly cool mark hours to dry.
- If cream is used, less time is required in cooking—about 1½ hours. If chocolate is used, melt it over hot water; add a little of the hot syrup gradually, then add to the mass after the second cup of milk is added.
- Remarks
This recipe makes about 1¾ pounds of candy.
