Chocolate or Nut Caramels

Ingredients

• 2 1/2 tablesp butter
• 2 cups molasses
• 1 cup brown sugar
• 1/2 cup milk
• 2 or 3 squares bitter chocolate
• 1 teasp vanilla
• 1 lb English walnuts
• 1/2 lb blanched almonds

Method

1. 1

   Melt butter, add molasses, brown sugar, and milk.

2. 2

   Stir until dissolved, bring to a boil, then add chocolate.

3. 3

   Boil until it can be shaped into a ball.

4. 4

   Add vanilla, pour on a buttered plate, and mark in squares.

5. 5

   For nut caramels, add chopped nuts.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 140. The excerpt below is the record exactly as published.

t 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and V2 cup vinegar. Stir until sugar is dissolved, and boil until when a little of the mixture is drop- ped in cold water it will become brittle. Pour on a buttered pie plate, and pull, the same as molasses candy. Cream Candy Into an agate-ware kettle put 3 cups sugar, i^ cup boiling water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until 210 FARM AND HOME COOK BOOK white and glossy, meanwhile working in any desired flavor — ■ lemon, orange or vanilla extract, or a few drops of oil of win- tergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool. Old-Fashioned Butter Scotch Boil together until it will brittle, 1 cup sugar, i/4 cup molas- ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- gar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla ex- tract or cinnamon may be added, after removing from fire. Plain Butter Taffy Boil until it brittles, 2 cups brown sugar, i/4 cup molasses, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add i/4 cup butter, and after removing from fire, 2 teasp vanilla extract. Pour on a buttered plate, and before it hardens, mark in squares with a knife. Horehound Taffy Buy any desired quantity of pressed horehound at the drug store, cut off a piece about 1 inch square, and steep 1 minute in 2 cups boiling water, then strain through a double cheese cloth, add 3 cups sugar and ^^ teasp cream of tartar, and boil until it will brittle, then pour on a buttered plate, and before it liardens, mark with a knife in small squares. Chocolate or Nut Caramels Put 2^/^ tablesp butter in a kettle over the fire, and when melted add 2 cups molasses, 1 cup brown sugar, and i/^ cup milk. Stir until sugar is dissolved, let come to the boiling point, then add 2 or 3 squares bitter chocolate, and stir until it is melted. Boil until, when a little is dropped in cold water, it can be shaped into a soft, firm ball, between the :fingers, then remove from fire, add 1 teasp vanilla, pour on a buttered plate, and when cool, mark in inch squares v/ith a sharp knife. To make nut caramels, add to the above 1 lb English walnuts, chopped fine, or V2 lb blanched almonds,

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