Philadelphia Caramels
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 7 ingredients
- 10 lbs. of sugar
- 2 quarts of rich cream
- 1½ lb. of glucose
- 1 lb. of fresh butter
- 1 teaspoonful of cream of tartar
- 1 lb. of cocoa paste
- a lb. of white wax of paraffin
Method
Say “next”, “back”, “repeat”, “ingredients” or “stop”, or ask anything about this recipe. Answers come from AI and are general cooking guidance.
- Take 10 lbs.
- of sugar, 2 quarts of rich cream, 1½ lb.
- of glucose, 1 lb.
- of fresh butter, 1 teaspoonful of cream of tartar, 1 lb.
- of cocoa paste, and ¼ of a lb.
- of white wax of paraffin.
- Boil these to the “crack,” pour upon a greased marble slab, between iron bars, and let it remain until cold, then cut it into small cubes and fold in wax-paper.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.