French Chocolate Caramels
From The art of sweetmaking (1909).
No ratings yet
A historical recipe
The art of sweetmaking, by Beatrice Manders (1909).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2 sticks chocolate (2 ozs.) 1 gill water, lb.
- castor sugar.
- ^ pt.
- cream.
- 1 oz.
- butter.
- 1 good tablespoonful of glucose.
- Over a gentle fire warm the chocolate in a saucepan with the water.
- When soft pour off the water and stir the chocolate smooth ;
- place the butter, sugar, cream, and glucose in another saucepan ;
- stir until it has gently simmered for ten minutes ;
- add the chocolate, and continue to stir, until a little, when dropped in cold water, forms a hard ball.
- Pour between bars on to an oiled slab ;
- when cold, mark with a caramel cutter, and cut up with a sharp thin knife.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon
-
Kitchen thermometer