Cream Caramels

Ingredients

• Half a pound of chocolate
• two pounds of white sugar
• a tablespoonful of butter
• one teacupful of cream
• say one teaspoonful of vanilla

Method

1. 1

   Cook the chocolate, sugar, butter, and cream together until it candies.

2. 2

   Prepare the white part with sugar and cream, then layer the mixtures and cut into blocks when cold.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 137. The excerpt below is the record exactly as published.

Cream Caramels. — Conserves of 8tPaw|)eme8. — Kisses. — Peach Chips or Conserves. — Peach Leather. — Butter Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Choco- late Caramels. — Delightful Cough Candy. Cocoa-nut Candy. Equal quantities of white sugar and grated cocoa-nut ; add enough milk of the cocoa-nut to moisten the sugar, and then put it on the fire to boil, stirring almost constant- ly. When the candy begins to return to sugar, stir in the cocoa-nut as quickly as possible, and in a minute or two spread it on dishes to cool, marking it off in squares to cut after it hardens sufficiently. If you would like a por- tion pink stir a little pokeberry jelly into some of the candy while hot, until it has acquired the tint you like. CoooA-NUT Balls. Any confectioner now will furnish his customers with freshly-grated cocoa-nut at a reasonable price, which is a great saving of labor at home. To one pound and a half of white sugar put one pint of water, and boil until ropy ; then turn it out into a bowl, and stir into it one good- sized cocoa-nut, and when cool make into balls with the hand, and set away to dry. Candy in Pudding Fashion. Take half a pint of citron, half a pint of raisins, half a pound of figs, quarter of a pound of shelled almonds, VmQINIA COOKERY-BOOK, W one pint of peanuts before they are hulled ; out up the citron, stone the raisins, blanch the almonds, and bull the peanuts ; cut up the figs into small bits. Take two pounds of coflFee-sugar, and moisten with vinegar ; put in a piece of butter as large as a walnut ; stew till it hardens, but take off before it gets to the brittle stage ; beat it with a spoon six or eight times ; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mould it. Let it get cold, and slice off pieces as it may be want- ed for eating. Newport Candy. One pint of molasses, half a pint of brown sugar, quar- ter of a pound of butter. Choose a cold winter day for your candy-making, and you can hardly fail to be pleased with your success, for this recipe is generally liked : Boil for several hours, until a drop cast into a cup of cold water will harden by the time it reaches the bottom. Have ready some buttered dishes, and pour a thin layer of the boiling candy over the surface. Let it cool with- out pulling. It is crisp, and very good. Cbeam Cabamxls. Half a pound of chocolate, two pounds of white sugar, a tabje-spoonf ul of butter, one teacupful of cream

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