Coffee Cream Caramels
From The Times cook book, no. 2, 1905
Serves 24
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 171. The excerpt below is the record exactly as published.
COFFEE CREAM CARAMELS. Melt 2 lbs. of sugar by heat, using but little water. When it begins to bubble stir in slowly 1 teacupful of cream and add 2 ounces of butter, and the liquid from 2 ounces of coffee
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