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Mexican Caramels

Name: Mexican Caramels
Yield: 12 servings
Ingredients: 2 cups granulated sugar; 1 cup brown sugar; 1 1/2 cups milk or cream

From The Institute cook book, 1913

Serves 12

Presented as published in 1913. 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

303Calories

1 gProtein

53 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories303 kcal

Protein0.6 g

Carbohydrates53 g

Fiber0 g

Sugars51 g

Total Fat11 g

Saturated Fat6.2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium12 mg

Potassium55 mg

Calcium34 mg

Iron0.1 mg

Magnesium3.6 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.2 mcg

Choline0.4 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 133. The excerpt below is the record exactly as published.

MEXICAN CARAMELS 2 cups granulated sugar 1 cup brown sugar 11/2 cups milk or cream

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