Caramels

Ingredients

• 1 cup milk
• 1/2 lb. sweet chocolate
• 1 cup syrup
• 1 tbsp. flour
• 1 cup sugar
• 1 tbsp. butter
• 1 cup brown sugar
• 1 tsp. vanilla

Method

1. 1

   Mix everything together and boil until it hardens in cold water.

2. 2

   Stir well in the last quarter hour.

3. 3

   Put in buttered tins and cut into squares when cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 160. The excerpt below is the record exactly as published.

CARAMELS No. 2. 1 cup of sugar 1 cup of molasses % cup of butter 1 cup of milk % cup of grated, sweet chocolate Preparation: Cream the sugar and butter, add dhocola'tfe, molasses and milk and boil until it hardens when tried in cold water. Pour it about 1 inch thick into buttered pans and when cold, cut into squares with a buttered knife. No. 13— PEANUT CANDY. 2 cups sugar 1 cup chopped peanuts Preparation: Put two cups white sugar into a porcelain kettle; stir constantly until dissolved. Add one cup chopped peanuts. Turn at once into a buttered dish and cut in squares. No. 14— PULLED TAFFY. 3 cups granulated sugar % cup water % cup mild vinegar Butter, size of a walnut Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar to- gether until half done ; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done'. Pour on buttered tins, let cool, flavor and pull. • — 336— No. 15— ICE CREAM CANDY. 2 cups sugar % cup water yi cup vinegar Butter, siEe of an egg ; I I Preparation : Boil sugar, vinegar and water together about ten minutes ; add butter and let it boil another five min- utes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces afe desired. No. 16— CRACKER JACK. 3 qts. popped corn % cup sugar % tsp. soda % cup syrup % tsp. vinegar % cup peanuts Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and poiir the foamy mixture over the corn. No. 17— POP CORN BALLS. 2 cups granulated sugar 8 qts. popped corn 1 cup water Flavoring to taste Preparation: Pop the corn and remove all tjhe hard ker- nels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls-. No. 18— CHOCOLATE FUDGE. 1 cup granulated sugar 2 squares chocolate 1 cup brown sugar 2 tbsps. butter 1 cup milk 1 tsp. vanilla Preparation : Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares. No. 19— CARAMELS. 1 cup milk % lb. sweet chocolate 1 cup syrup 1 tbsp. flour 1 cup sugar 1 tbsp. butter

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