Caramels
From Foods, their selection and preparation, 1935
Adding top milk in portions gives a distinctive flavor.
Presented as published in 1935. 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
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 39. The excerpt below is the record exactly as published.
caramels the basic proportions are 1 cup sucrose, 1 cup corn sirup, 1 cup liquid (top milk, cream, or evaporated milk), \ cup table fat, and 1 teaspoon vanilla, or 1 to 2 ounces chocolate for flavoring
Cook this with the app: pantry check, scaling, and the assistant.