Fannie Mae Caramels
From 476 PG Cookbook Master.
Source and licence
From 476 PG Cookbook Master, printed page 163, digitised by the Internet Archive: https://archive.org/details/476-pg-cookbook-master
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 Ib. dried figs
- 1 cup for dried figs
- 1/2 cup butter
- 1 3/4 cup flour Dice figs
- 1 egg
Method
- 1 Ib.
- dried figs or 2 Ibs.
- fresh figs 1 cup sugar 1/2 or 1 cup water (1 cup for dried figs;
- 1/2 cup for fresh) 1/2 cup butter, room temp.
- 1 cup sugar 1 egg 1 tbl.
- cream or milk 1/2 teas.
- vanilla 1/2 teas.
- salt 1 teas.
- baking powder 1 3/4 cup flour Dice figs, soak in water 1 hour.
- Add sugar & cook on medium heat until of thin jam consistency.
- Beat sugar, butter, egg, milk & vanilla until well blended.
- Add dry ingredients.
- Mix well and refrigerate for 1 hour.
- Place 1/2 on well floured dough cloth;
- knead about 6 times.
- Roll out to 1/4" thick.
- Line 13 x 9" glass dish;
- cover with figs.
- Roll remaining dough, cover figs.
- Cook at 350' 30 minutes.
- Let cool and cut into squares.