Honey Caramels

Ingredients

• 2 cups granulated sugar
• 1/2 cup cream or milk
• 1 cup honey
• 1 cup butter

Method

1. 1

   Mix the ingredients, heat and stir until the sugar is dissolved, then cook without stirring until a soft ball forms in cold water.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 81. The excerpt below is the record exactly as published.

cups granulated sugar, i cup vinegar. i cup water. Butter size of a walnut. Boil without stirring until it hardens when dropped m cold water, flavor and pour at once in buttered pans When cool enough to handle pull till white, then cut up m sticks with sharp scissors. Page One Hundred and Forty-tnrec ^5 — f PURITY FUOU R More Bread^and Better Bread PEANUT NOUGAT Two cups of confectioners' sugar and 1 cup of shelled and skinned peanuts. Put the sugar in a saucepan, and as soon as dissolved throw into it the nuts, stirring rapidly, pour quickly into a buttered pan and press into a flat cake with a buttered knife, as it cools very quickly. KISSES Beat whites of 4 eggs to stiff frotli. Stir into it \ pound powdered sugar. Beat until very light. Drop in teaspoons on well-buttered paper. Lay the paper on an inverted pie tin and add \ walnut on top of each, just before putting in the oven. Bake very slowly till set. BUTTER TAFFY 1 pound brown sugar. 1 cup water. cup vinegar. Butter the size of Boil till brittle when tried in cold water. Walnuts, peanuts, cocoanut or almonds can be auded Ix- i taking from the fire. If almonds, add them 5 minutes before the candy is done and stir occasionally to keep from burning. Pour into buttered pans. i RAISIN FUDGE Melt 2 table-spoons butter, add 2 cups sugar, f cup milk, heat to boiling point. Add 2 squares choco- late, boil until it forms a soft ball when dropped in cold water. Eemove from fire, add 1 teaspoon vanilla and, stir until creamy. Ju.st before it becomes creamy add f package seeded raisins and \ cup nuts, then p^r into a buttered platter and mark in squares. RAISIN CHOCOLATES / Select smooth. Foodless raisins. Put J--pound cake vanilla sweet chocolate in a saucepan over boiling T.-nter. and when lor-ltod ndrl 2 level ten-ponns butter and 2 of boiling water. Drip raisins and put on oiled paper. Page One Hnndred and Forty-four PURITy FUQUR More Bread and Better Bread RAISIN BRITTLE \ cup Brazil nuts. \ cup slices cocoanut. i cup seeded raisi^to.' J cup figs. mi Grease tin plates and scatter nuts an^ fruit over tl,em. Then boil the following ingredients until brittle when dropped in cold water : 2 cups sugar. 1 teaspoon butter. i cup vinegar. I cup water. Pour into plates containing fruit. Break in pieces when c old. HONEY CARAMELS 2 cups granulaleil siigai-. i cup cream or Jiiil' i cup honey.

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