Vanilla Caramels
A historical recipe from The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896).
A historical recipe
The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Project Gutenberg eBook #30293.
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 Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Digitised by Project Gutenberg, eBook #30293 (https://www.gutenberg.org/ebooks/30293). 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
- 8 lbs. White Sugar
- 2 lbs. Glucose
- 1 lb. Fresh Butter
- 2 Tins Condensed milk
- 2 pints water
Method
- 8 lbs.
- White Sugar.
- 2 lbs.
- Glucose.
- 1 lb.
- Fresh Butter.
- 2 Tins Condensed milk.
- 2 pints water.
- Vanilla Flavoring.
- PROCESS.--Boil the sugar, glucose and water to the degree of ball 250;
- remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about 1/2 inch thick;
- when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.