Plain Vanilla Caramels
A historical recipe from A Little Candy Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1918).
A historical recipe
A Little Candy Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1918). Project Gutenberg eBook #44847.
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 A Little Candy Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1918). Digitised by Project Gutenberg, eBook #44847 (https://www.gutenberg.org/ebooks/44847). 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.
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Ingredients
Method
- Sugar (granulated), 3 cups Condensed milk, 1 cup Water, 1 cup Butter, Size of an egg Cream of tartar, 1/2 teaspoon Flavoring (vanilla), 1 teaspoon Mother told Betsey she had heard that condensed milk was considered by some expert candy makers to give better results in caramels than cream.
- To the condensed milk Betsey added the water and mixed thoroughly, then added the sugar.
- She let these boil, then added the butter and cream of tartar and continued the boiling until a little of the syrup, dropped in cold water, cracked between her thumb and finger.
- It was then ready to take from the fire, add vanilla, pour in buttered pan, mark in squares when cool, cut with sharp knife when cold and wrap in waxed paper.