Caramel Candy Recipe

An Old Fashioned Recipe To Make Caramel Candy Like Grandma's

2-1/2 tablespoons butter, 1/2 cup milk, 2 cups molasses, 3 squares chocolate, 1 cup brown sugar, 1 teaspoon vanilla. Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted. Boil until, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just after taking from fire. Turn into a buttered pan, cool, and mark in small squares.

Nut Chocolate Caramels

To Chocolate Caramels add the meat from one pound English walnuts broken in pieces, or one-half pound almonds blanched and chopped.

Chocolate Caramels

One cup grated chocolate, four of sugar, two of molasses, two of milk, butter size of an egg, pinch of soda and flour; boil half an hour with quick fire, stirring to keep from burning; pour in pans and mark in squares when nearly cold. --Mrs. J. F. Wilcox, New Haven, Conn.

Chocolate Caramels

One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, tablespoon of very sharp vinegar; flavour with two tablespoons vanilla just before removing from fire. Do not stir, but shake the vessel gently while cooking. Boil on the top of stove over a brisk fire until it becomes brittle when tried in water; pour into a well-buttered and floured dripping-pan, and check off in squares while soft. --Miss Emma Collins, Urbana

One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cream, butter the size of an egg; boil until thick, almost brittle, stirring constantly. Turn it out onto buttered plates, and when it begins to stiffen, mark it in small squares so that it will break easily when cold. Some like it flavoured with a tablespoonful of vanilla.

One pound vanilla chocolate (Ghirardelli's Monarch), one pound dark-brown sugar, one pound salted butter, two cups milk, one cup Karo (corn) syrup, one vanilla bean. Break chocolate and melt in a little cold water over a moderate fire. When melted add all other ingredients save vanilla bean, and cook over an even fire, stirring only one way. When this begins to boil hard and thicken, add vanilla bean, which must be split down the centre.

Test in cold water before removing from fire, and when it snaps pour into buttered pans, and do not cut until the bottom of the pan is cold. The air should be permitted to circulate all around the pan. Be sure not to get it too hard.