Caramels
From Our favorite recipes (Stake Relief Society, 1954), 1954
Caramels may be chocolate coated if preferred.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3007Calories
35 gProtein
688 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories3007 kcal
Protein35 g
Carbohydrates688 g
Fiber0 g
Sugars580 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.9 g
Cholesterol146 mg
Sodium591 mg
Potassium2657 mg
Calcium936 mg
Iron4.3 mg
Magnesium164 mg
Phosphorus1025 mg
Zinc4.8 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C49 mg
Vitamin A261 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)18 mg
Folate184 mcg
Choline222 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 32. The excerpt below is the record exactly as published.
1 cup light brown sugar 2/3 cup thin cream or 1 cup granulated sugar homogenized milk 1 cup white corn syrup Pinch salt 1 1/3 cups sweetened condensed 2 tsp. vanilla milk 1 cup nuts meats & cup butter Combine milks, sugar, syrup, butter, and salt in a heavy saucepan. Cook slowly over low flame stirring constantly to 25 degrees F. Remove from heat, stir in flavoring and nuts, vour in greased shallow pan (8 X 8X 2). When cool, remove to cutting board, cut in 3/4 inch squares, using a sawing motion. ‘rap each square with waxed paper. Carmels
Cook this with the app: pantry check, scaling, and the assistant.