Food recipes
Plain Caramels
Plain Caramels
Ingredients:
3 cups milk
3 cups sugar
1 1/2 cups corn sirup
Directions:
1. The milk used for making caramels should be as rich as possible; in fact, if cream can be used, the candy will be very much better. Add half of the milk to the sugar and syrup and put over the fire to cook.
2. Allow this mixture to boil until a soft ball will form when dropped in water, stirring when necessary to prevent burning. Then gradually add the remaining milk without stopping the boiling if possible.
3. Cook again until a temperature of 248°Fwill register on the thermometer or a fairly hard ball will form when tried in water.
4. In the water test, the ball, when thoroughly cold, should have exactly the same consistency as the finished caramels.
5. Toward the end of the boiling, it is necessary to stir the mixture almost constantly to prevent it from burning. When done, pour it out on a buttered slab or some other flat surface and allow it to become cool.
6. Then cut the candy into squares from 3/4 to 1 inch in size, cutting with a sliding pressure, that is, bearing down and away from you at the same time.
7. If the caramels are to be packed or kept for any length of time, it is well to wrap them in waxed paper.
8. Before attempting to use caramels, however, they should be allowed to stand overnight in a cool, dry place, but not in a refrigerator.
Ingredients:
3 cups milk
3 cups sugar
1 1/2 cups corn sirup
Directions:
1. The milk used for making caramels should be as rich as possible; in fact, if cream can be used, the candy will be very much better. Add half of the milk to the sugar and syrup and put over the fire to cook.
2. Allow this mixture to boil until a soft ball will form when dropped in water, stirring when necessary to prevent burning. Then gradually add the remaining milk without stopping the boiling if possible.
3. Cook again until a temperature of 248°Fwill register on the thermometer or a fairly hard ball will form when tried in water.
4. In the water test, the ball, when thoroughly cold, should have exactly the same consistency as the finished caramels.
5. Toward the end of the boiling, it is necessary to stir the mixture almost constantly to prevent it from burning. When done, pour it out on a buttered slab or some other flat surface and allow it to become cool.
6. Then cut the candy into squares from 3/4 to 1 inch in size, cutting with a sliding pressure, that is, bearing down and away from you at the same time.
7. If the caramels are to be packed or kept for any length of time, it is well to wrap them in waxed paper.
8. Before attempting to use caramels, however, they should be allowed to stand overnight in a cool, dry place, but not in a refrigerator.
Printed from https://recipe.bluelayer.org/recipe/65570/plain-caramels