Vanilla Caramels

Ingredients

• 1 cup sugar
• 1 1/2 cups thin cream
• 1/4 cup corn syrup
• 1 teaspoon vanilla

Method

1. 1

   Put sugar, corn syrup, and 1/4 cup cream in pan, stir until sugar dissolves.

2. 2

   Boil, stirring gently and constantly to 234° F., or until mixture forms soft ball when tried in cold water.

3. 3

   Add 1/4 cup cream, boil as before, and add remaining cream and boil to 244° F. or until mixture forms decidedly firm ball when tried in cold water.

4. 4

   Pour into buttered pan.

5. 5

   Cool, cut in squares, and wrap in wax paper.

6. 6

   If sugary, return to pan, add more cream, and boil again.

7. 7

   For variety, add, just before pouring into pan, 1 cup coconut, 1 cup nut meats broken in pieces, or 8 figs or 1/2 cup raisins cut in pieces.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.

VANILLA CARAMELS 1 cup sugar 1% cups thin cream ~ 28 cup corn sirup 1 teaspoon vanilla

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