Caramel Bonbons

Ingredients

• 1/2 lb. of chocolate
• 4 lb. of brown sugar
• 1/2 lb. of fresh butter
• 1 pint of milk
• 1 tablespoonful of extract of vanilla

Method

1. 1

   Pour milk into a preserving-pan, add chocolate, brown sugar, and butter.

2. 2

   Boil for at least half an hour, stirring frequently.

3. 3

   Add vanilla, remove from fire, and stir until thickened.

4. 4

   Pour into buttered pans and cut into squares when nearly cold.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 125. The excerpt below is the record exactly as published.

Caramel Bonbons.— (1) Boil some syrup to the crack (see Sugar-boiling), and flavour with either liqueurs, essences, or a strong extract of coffee ; hold it over a very slow fire in a saucepan so as to allow it to cook slowly for about two minutes : in this way it will acquire flavour but little or no additional colour. Oil a slab, pour the Caramel on to it, and when it has cooled a little, mark it with the back of a knife in the shape of small squares or lozenges. When quite cold snap them asunder. (2) Take Jib. of chocolate broken up, 41b. of brown sugar, Jib. of fresh butter, and 1 pint of milk. Pour the milk into a preserving-pan and add the other ingredients to this. Let it boil at least half-an-hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the pan. Pour in a table-spoonful of extract of vanilla

Cook this with the app: pantry check, scaling, and the assistant.