Thanks to these homemade caramel candy recipes from Grandma's recipe collection, you can make your own deliciously chewy caramels anytime. These old fashioned candies are easy to make, so chocolatey, and so good tasting. Much better than anything store-bought.
Many people enjoy chewing on caramels as the flavor is longer lasting than with regular fondant chocolates, and you can suck on them. Continue reading below to discover how these deliciously chewy confections had their surprising origin in the Middle Eastern harems.
The Boston Cooking-School Cook Book (1916)
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.
To Chocolate Caramels above add the meat from one pound English walnuts broken in pieces, or one-half pound almonds blanched and chopped.
Buckeye Cookery And Practical Housekeeping (1877)
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.
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
The White House Cook Book (1913)
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.
Second Edition of the Neighborhood Cook Book (1914)
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 center.
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.
Mom's Recipe Scrapbooks (c. 1920s)
One quart of brown sugar, half a pint of milk, one-third of a cupful of butter, and half a cake of chocolate. Boil nine minutes, then remove from fire and stir steadily for about five minutes, but not long enough so that you cannot pour them into the pan. Mark into squares. These will be rich and crumbly and delicious.