Chocolate Caramels, No. 1

Ingredients

• Light brown sugar, 3 pounds
• Chocolate, 1/2 pound
• Butter, 1/4 pound
• Cream, 1/4 cup
• Vanilla extract, 3 tablespoons

Method

1. 1

   Melt all ingredients except vanilla slowly for 2 hours.

2. 2

   Boil for 10 minutes, test in cold water for consistency, then beat in vanilla and pour into a buttered dish to set.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 89. The excerpt below is the record exactly as published.

chocolate, i/^ pound, Gum arabic, 1 ounce, Confectioner's sugar, 2 ounces. The gum arabic should be dissolved in l^A tablespoons of hot water. Put the chocolate into a boiler and cook until soft, then add the gum arabic, dissolved in water and stir till smooth. Add the sugar, mix all together, and then drop the chocolate, gradually, from the spout of the sugar-boiler, cutting off with a wire, to desirable size. When the candy is dry it is ready to eat. CHOCOLATE CBEAMS, NO. 1 Vanilla chocolate, 1 cake. Vanilla extract, 2 tablespoons, 263 CANDY AROUND-THE-WORLD COOK BOOK Powdered sugar, 3 cups, Cornstarch, or arrowroot, 2 tablespoons, Butter, 1 tablespoon. Wash the salt from the butter. Stir the sugar and 1 cup of water together, and mix in the cornstarch, or arrowroot, and bring to a boil, stirring constantly to induce granulation. Boil about 10 minutes, and then add the butter. Take from the fire, and beat as you would eggs, until it begins to look like granulated cheese. Then put in the vanilla extract. Butter your hands well. Make the cream into balls about the size of large marbles, and lay them on a greased dish. During this time the chocolate should have been melted, by putting it, grated fine, into a tin pail, or a saucepan, and plunging it into another pail, containing boiling water. When the chocolate is a black syrup add about two table- spoons of the powdered sugar to it, beat it smooth, turn it out on a hot dish, and roll the cream balls in it until sufficiently coated. Lay them on a cold dry dish to dry, taking care that they do not touch each other. CHOCOLATE CREAMS, NO. 2 Unsweetened chocolate, 2i/2 ounces, Cooked fondant, 1 pound. Flavoring. Roll the fondant into small balls, and place on oiled paper to harden. Use only half of the fondant for this purpose, and put the other half of the fondant into the stewpan with 21/2 ounces of chocolate and add a few drops of vanilla or other flavoring extract. Put the stewpan into another vessel of boiling water, al- 264 AROUND-THE- WORLD COOK BOOK CANDY lowing the fondant and chocolate to melt together and form a thick cream. Then remove from the fire, take the hardened-fondant balls, one at a time, either on a fork or on a sharpened stick, and dip into the chocolate-fondant, placing them immediately on a smooth oiled paper, in a cold place to harden. BURNT ALMONDS Brown sugar, IV2 cups, Shelled and blanched almonds, 1 cup, Water, 3 tablespoons. Put the sugar and water into a saucepan, place on the fire, and stir until the sugar is dissolved. When the sugar comes to a good boil, put in the almonds, and stir till the nuts are well covered and a little browned. Turn on a buttered dish, and separate each nut. If not coated with candy, thoroughly, then repeat the process. CHOCOLATE ALMONDS, NO. 1 Sweet chocolate, Almonds, Vanilla extract. Blanch the almonds. Grate or shave the chocolate into a bowl, set in a pan of boiling water. When the chocolate is melted put an almond on the point of a darning needle, and dip it into the melted chocolate. Then lay it on greased paper to dry. After all the nuts have been dipped and dry, dip a second time and a third time if so desired. CHOCOLATE ALMONDS, NO. 2 Vanilla chocolate, % pound, Butter, 2 tablespoons, Almonds. 265 CANDY AROUND-THE-WORLD COOK BOOK Put the chocolate into a pan over boiling water, and when melted, stir in the butter, and add 2 tablespoons of boiling water. The almonds, which have already been blanched, should have been dried between towels, and roasted in the oven till a light brown. Dip the almonds into the coated mixture, and drop on paraffin paper to harden. CHOCOLATE TAFFY Granulated sugar, 2 cups, Grated chocolate, 3 cups, Boiling water, i/^ cup. Butter, 1 tablespoon. Vanilla extract, 2 teaspoons. Cook until it will nearly crack when dropped into cold water, then add the butter, and continue to boil, until the candy snaps when tested in cold water. Take from the fire, flavor with the vanilla, cool and pull it, and cut it into any desired shapes. CHOCOLATE CHIPS Chocolate, Molasses, 1 cup. Sugar, % cup. Butter, 1 heaping tablespoon, Vanilla extract. First mix a candy of molasses for the filling. This should be made as follows: Boil together molasses, sugar, and but- ter until a little of it dropped into cold water is crisp, then add a flavoring of vanilla, and pour it out on buttered tins and when cool enough to handle, pull thin, and cut into small pieces. 266 AROUND-THE- WORLD COOK BOOK CANDlf When these pieces have become perfectly cold, dip them into melted sweetened chocolate, also flavored with vanilla, and lay the pieces on waxed paper to dr>\ CHOCOLATE CARAMELS, NO. 1 Light brown sugar, 3 pounds, Chocolate, % pound, Butter, 14 pound. Cream, 1/4 cup. Vanilla extract, 3 tablespoons

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