Food recipes
Maple Sirup Chocolate Caramels
Maple Sirup Chocolate Caramels
Ingredients:
1 c. molasses or 1 c. maple sirup
1/2 c. corn sirup
2 c. sugar
1 pt. milk
2 Tb. butter
2 sq. chocolate
Directions:
Pinch of salt
1 tsp. vanilla
Cook the molasses or maple sirup, the corn sirup, and the sugar with 1
cupful of the milk until the mixture will form a soft ball in cold
water. Then add the remainder of the milk and cook until the mixture is
thick. Add the butter, chocolate, and salt, and cook until a hard ball
will form in cold water or a temperature of 248 degrees is reached,
stirring constantly to prevent burning. Add the vanilla, pour on a
buttered surface, cool, cut, and serve.
* * * * *
CREAM CANDIES
NATURES OF CREAM CANDIES
91. There are numerous varieties of cream candies, some of which must be
made with great care while others may be made quickly and easily. For
instance, fudge, penuchie, divinity, and sea foam are examples of cream
candies that do not require long preparation, but these must generally
be used up quickly, as they do not stay soft upon exposure to the air
unless it is very moist. On the other hand, such cream candies as opera
cream, fondant, center cream, and orientals require both care and time
in their preparation. If these are properly looked after, they may be
kept for some time. In fact, it is necessary that some of them stand for
several days before they can be made into the numerous varieties to
which they lend themselves.
The main point to consider in the preparation of all cream candies is
that crystallization of the sugar, which is commonly called graining,
must be prevented if a creamy mixture is to be the result. Candies of
this kind are not palatable unless they are soft and creamy. However, no
difficulty will be experienced in preparing delicious cream candies if
the principles of candy making previously given are applied.
FUDGES AND RELATED CANDIES
92. FUDGE NO. 1.--Probably no other candy is so well known and so often
129 / 211
made as fudge. Even persons little experienced in candy making have
success with candy of this kind. Another advantage of fudge is that it
can be made up quickly, very little time being required in its
preparation. Several varieties of fudge may be made, the one given in
the accompanying recipe being a chocolate fudge containing a small
quantity of corn starch.
FUDGE No. 1
Ingredients:
1 c. molasses or 1 c. maple sirup
1/2 c. corn sirup
2 c. sugar
1 pt. milk
2 Tb. butter
2 sq. chocolate
Directions:
Pinch of salt
1 tsp. vanilla
Cook the molasses or maple sirup, the corn sirup, and the sugar with 1
cupful of the milk until the mixture will form a soft ball in cold
water. Then add the remainder of the milk and cook until the mixture is
thick. Add the butter, chocolate, and salt, and cook until a hard ball
will form in cold water or a temperature of 248 degrees is reached,
stirring constantly to prevent burning. Add the vanilla, pour on a
buttered surface, cool, cut, and serve.
* * * * *
CREAM CANDIES
NATURES OF CREAM CANDIES
91. There are numerous varieties of cream candies, some of which must be
made with great care while others may be made quickly and easily. For
instance, fudge, penuchie, divinity, and sea foam are examples of cream
candies that do not require long preparation, but these must generally
be used up quickly, as they do not stay soft upon exposure to the air
unless it is very moist. On the other hand, such cream candies as opera
cream, fondant, center cream, and orientals require both care and time
in their preparation. If these are properly looked after, they may be
kept for some time. In fact, it is necessary that some of them stand for
several days before they can be made into the numerous varieties to
which they lend themselves.
The main point to consider in the preparation of all cream candies is
that crystallization of the sugar, which is commonly called graining,
must be prevented if a creamy mixture is to be the result. Candies of
this kind are not palatable unless they are soft and creamy. However, no
difficulty will be experienced in preparing delicious cream candies if
the principles of candy making previously given are applied.
FUDGES AND RELATED CANDIES
92. FUDGE NO. 1.--Probably no other candy is so well known and so often
129 / 211
made as fudge. Even persons little experienced in candy making have
success with candy of this kind. Another advantage of fudge is that it
can be made up quickly, very little time being required in its
preparation. Several varieties of fudge may be made, the one given in
the accompanying recipe being a chocolate fudge containing a small
quantity of corn starch.
FUDGE No. 1
Printed from https://recipe.bluelayer.org/recipe/73102/maple-sirup-chocolate-caramels