Chocolate Nut Caramels

Ingredients

• five pounds of sugar
• four pounds of glucose
• two quarts of milk
• two quarts of cream
• eight ounces of butter
• one pound of bitter chocolate
• two pounds of broken nut meats

Method

1. 1

   Boil one pound of sugar and one pound of honey to the ball degree, or 254° Fahr.

2. 2

   In another kettle boil the remaining sugar, honey and glucose with half a pint of water, to the crack degree.

3. 3

   Beat the whites of eggs firm, and after the first batch has cooled down to some extent, pour it into the whites, same as for making a hot meringue.

4. 4

   When this is done, mix the second batch with the first batch, pouring it gradually and stirring all the time.

5. 5

   Then add the nut meat and flavor of orange flower or vanilla.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 158. The excerpt below is the record exactly as published.

CHOCOLATE NUT CARAMELS. of honey, one pound of glucose, six whites of Five pounds of sugar, four pounds of glucose, eggs, one and one-half pound of blanched and two quarts of milk, two quarts of cream, eight split almonds or other nut meats, ounces of butter, one pound of bitter chocolate. Boil one pound of sugar and one pound of the two pounds of broken nut meats

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