Vanilla Caramels

Ingredients

• £ lb. granulated sugar
• | lb. brown sugar
• 4 to 6 oz.- butter
• 1 gill milk
• 1 gill cream
• 2 table-sps. glucose
• I tea-sp. vanilla

Method

1. 1

   Put the two sugars, milk, cream, and glucose into a saucepan and dissolve them carefully over the fire, stirring all the time.

2. 2

   Then add the butter broken in pieces, and stir again over the fire until the 'hard ball' stage is reached, or about 250° F.

3. 3

   Pour out on a greased tin or between candy bars on a greased slab.

4. 4

   When set, mark in squares or oblong-shaped pieces, and, when cold, break them apart and wrap in wax paper.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 975. The excerpt below is the record exactly as published.

Vanilla Caramels £ lb. granulated sugar, | lb. brown sugar. 4 to 6 oz.- butter. 1 gill milk. 1 gill cream. 2 table-sps. glucose. I tea-sp. vanilla

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