The Candy Maker’s Guide: Caramels

VANILLA CARAMELS.

8 lbs. White Sugar.
2 lbs. Glucose.
1 lb. Fresh Butter.
2 Tins Condensed milk.
2 pints water.
Vanilla Flavoring.

Process.-Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about ½ inch thick; when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.

COCONUT CARAMELS.

8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
1½ lbs. Desiccated Coconut, unsweetened.
2 Tins Condensed Milk.
2 pints water.

Process.—Melt the sugar in the water, add the glucose and boil up to ball 250; remove the pan to side, then stir in the butter, milk and coconut, bring through the boil, pour on slab or in frames about ½ inch thick; when set mark with caramel cutter; when cold separate and wrap in wax paper.

RASPBERRY CARAMELS.

8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
Brilliant Rose Color.
1 lb. Raspberry Pulp or Jam.
2 Tins Condensed milk.
2 pints water.

Process.—Boil the sugar, glucose and water to weak crack 250; remove the pan to side of fire, add the milk, butter (cut small) and jam; stir the whole together, replacing the pan on the fire; add sufficient coloring; keep stirring all the time until the whole comes through the boil; pour out, mark with set, divide and wrap when cold.

WALNUT CARAMELS.

8 lbs. White Sugar.
1 lb. Shelled Walnuts broken small.
2 lbs. Glucose.
1 lb. Fresh Butter.
Saffron Coloring.
2 tins Condensed Milk.
2 pints Water.

Process.—As above, caramels require careful watching and a lot of stirring, the boil being liable to catch and flow over; fire must not be too fierce; when too hot put an iron under one side of the pan to keep it up a little from the fire; keep constantly on the stir after butter and flavoring ingredients are added.

CHOCOLATE CARAMELS.

8 lbs. Good Sugar.
½ lb. Pure Chocolate unsweetened.
2 lbs Glucose.
1 lb. Fresh Butter.
Vanilla Flavoring.
2 pints Water.
2 tins Condensed Milk.

Process.—When the sugar, glucose and water have been boiled to the degree of ball, 250, and the milk, butter and chocolate have all dissolved and incorporated, bring gently through the boil, then pour out on oiled slab or in frames; when set, mark deeply with caramel cutter; when cold, separate with sharp knife and wrap in wax paper.

VANILLA CARAMELS NO. 1 Quality.

6 lbs. Sugar.
2 quarts Sweet Cream.
Essence of Vanilla.
15 lbs. Fresh Butter.
4 lbs. Glucose.

Process.—Put the sugar, glucose and cream in the pan; put it on a slow fire and stir constantly; let it boil to a stiff ball, then add the butter; keep stirring, when it has well boiled through, remove the pan from the fire; flavor with vanilla extract: pour out on oiled plate; mark when set with caramel cutter; when cold, divide with sharp knife and wrap each caramel in wax paper.

VANILLA CARAMELS, No. 2 Quality.

5 lbs. Sugar.
1 lb. Fresh Butter.
3 pints New Milk.
½ oz. Cream of Tartar.
2 pints water.
Vanilla Flavoring.

Process.—Boil the sugar, milk and water with the cream of tartar on a slow fire, stir all the time till it reaches a stiff ball, add the extract of vanilla and stir it gently; remove the pan from the fire and pour contents on oiled slab; mark deep with caramel cutter when set; when cold separate with sharp knife. These caramels should be cream color.

MAPLE CARAMELS.

By using pure maple, maple caramels may be made precisely as vanilla; the flavor of the maple sugar is sufficient without any artificial essence. These caramels will of course be dark.

RASPBERRY AND STRAWBERRY CARAMELS.

These flavors may be used in either of the last two recipes—best quality according to the first, second quality as to the second. Walnut, coconut, etc., may be added for other flavors.

CHOCOLATE CARAMELS No. 1 Quality.

6 lbs. Best Sugar.
4 lbs. Glucose.
1½ lbs. Pure Chocolate, Unsweetened.
2 quarts Sweet Cream.
1½ lbs. Fresh Butter.

Process.—Put the sugar and cream in the pan, stir it well together, then add the glucose; let it boil to a stiff ball, ease the pan off the fire a little and put in the butter in little pieces, then the chocolate; keep stirring together; bring the mass through the boil, then add extract of vanilla; remove the pan and pour contents on oiled slab, making the sheet about ½ inch thick; mark deep with caramel cutter when set; divide with sharp knife when cold and wrap in paper.

CHOCOLATE CARAMEL, No. 2 Quality.

5 lbs. Sugar.
¾ lb. Fresh Butter.
1 quart of New Milk.
¾ lb. Pure Chocolate, Unsweetened.
½ oz. Cream of Tartar.

Process.—Melt the sugar in the milk, add the cream of tartar and boil to the degree of ball; ease the pan a little off the fire and stir in the butter and chocolate; bring the whole to a boil, add extract of vanilla, then remove the pan and pour contents on the slab; mark and separate as directed on last.

UNWRAPPED CARAMELS.

Caramels have usually been sold wrapped in wax paper. This is necessary when the goods are boiled very low and contain a large proportion of glucose. Like other caramels the ingredients vary, but the following will answer the purpose:—

7 lbs. White Sugar.
2 lbs. Glucose.
½ lb. Fresh Butter.
1 Tin Condensed Milk, or one quart Sweet Cream.
3 pints water.
Vanilla Flavoring.

Process.—Boil the sugar, glucose and water to weak crack 285; remove the pan from the fire, add the butter and milk, stir gently until dissolved, add the flavoring just before the stirring is finished, then pour contents on oiled slab; when cool enough cut with caramel cutter. If required crinkly on top; run over the sheet with a corded rolling pin just before cutting.