Sponge Caramels

Ingredients

• 2 lb. of strained honey
• 4 lb. of powdered loaf sugar
• whites of twelve eggs

Method

1. 1

   Put honey and powdered sugar into a copper basin on a slow fire and boil to the ball degree, stirring constantly.

2. 2

   Flavour with lemon or orange oil, stir in whipped egg whites, and continue to cook until it won't stick to the hand.

3. 3

   Turn out onto a marble slab, cool, flatten, cut into cubes, wrap in waxed paper, and store.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 130. The excerpt below is the record exactly as published.

Sponge Caramels. — Put 21b. of strained honey into a bright copper basin, and add 41b. of powdered loaf sugar. Put the basin on a very slow fire (one covered with ashes for preference), and boil or rather evaporate to the ball degree (see Sugar- boiling), stirring constantly with a spatula. Flavour with a few drops of lemon or orange oil, stir in the whites of twelve eggs

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