Mexican Grain Caramels
A historical recipe from The Art of Home Candy Making, with Illustrations, by Home Candy Makers (1913).
A historical recipe
The Art of Home Candy Making, with Illustrations, by Home Candy Makers (1913). Project Gutenberg eBook #48826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Home Candy Making, with Illustrations, by Home Candy Makers (1913). Digitised by Project Gutenberg, eBook #48826 (https://www.gutenberg.org/ebooks/48826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 pound sugar
- 1 pound glucose
- 1 quart sweet milk
- 1 pound center cream
- 1 tablespoonful vanilla extract
Method
- 1 pound sugar.
- 1 pound glucose.
- 1 quart sweet milk or cream.
- 1 pound center cream.
- 1 tablespoonful vanilla extract.
- Put the sugar, glucose, and one-half of the cream in a kettle, stir and cook till it forms a soft ball when dropped in cold water, add one-half of the remaining cream, cook up again to a soft ball, then add the remaining half-pint of cream, stir and cook till it forms a good hard ball in cold water.
- Set off the stove, add the center cream and the vanilla, and stir in good.
- Rub the batch against the sides of the kettle with the paddle, until it gets pretty thick and grains, then pour out on a greased slab between bars, and let harden.
- It does not hurt to scrape out the kettle in making these caramels.
- After these caramels are hard or set, cut up with a sharp knife, by drawing it through the batch, instead of sawing as in other caramels, and after they stand a few hours to dry, after being cut, they may be piled up on a plate, as they will not stick together.