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Coffee Caramels

Name: Coffee Caramels
Yield: 2 servings
Ingredients: 2 cups dark brown sugar; 1 cup clear strong coffee; % cup cream; 1 tablespoon butter; 1 teaspoon coffee extract; a few drops of vanilla

From San Rafael cook book, 1906, 1906

Serves 2

Presented as published in 1906. 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

973Calories

2 gProtein

200 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein1.6 g

Carbohydrates200 g

Fiber0 g

Sugars195 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol76 mg

Sodium72 mg

Potassium387 mg

Calcium206 mg

Iron1.4 mg

Magnesium26 mg

Phosphorus46 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate4.4 mcg

Choline7.7 mg

Caffeine47 mg

Water157 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.

COFFEE CARAMELS— Mrs. E. Q. Smith. In a saucepan put 2 cups dark brown sugar, 1 cup clear strong cof- "tee, % cup cream, 1 tablespoon butter. Boil sloT^ly until it snaps when tested in cold water. Pour into greased pans, and when slightly cool mark in squares. Before pouring into pan add 1 teaspoon coffee •extract and a few ^rops of vanilla

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