Good housekeeping home made sweets and cookies : recipes tested by the Good Housekeeping Institute, proprietors: The National Magazine Co. Ltd.

Date:
1948
Catalogue details

Licence: Public Domain Mark

Credit: Good housekeeping home made sweets and cookies : recipes tested by the Good Housekeeping Institute, proprietors: The National Magazine Co. Ltd. Source: Wellcome Collection.

    17/48 page 15
    MAKING CARAMELS Caramels are not boiled to so high a temperature as toffee. They can be grouped into hard or soft caramels, the hardness being controlled by the tempera- ture to which they are boiled. This ranges from 250°F. for soft caramels to 280°F. for the hard ones. The ingredients vary according to the richness of the mixture; sugar, butter, cream or condensed milk are used, and therefore the mixture requires constant stir- ring and attention during the cooking. The general rules for caramel making are exactly the same as for sugar-boiling (see page 12) and, provided care is taken in the weighing and measuring of ingredients, there is no reason why caramels made at home should not be a great SUCCESS. CHOCOLATE CARAMELS 3 tablespoonfuls butter or mar- garine + pint sweetened condensed milk (undiluted) 8 oz. sugar 8 tablespoonfuls treacle 4 oz. grated chocolate 4 teaspoonful vanilla essence Melt the butter or margarine, add the condensed milk, sugar and treacle. Bring to boiling point, add the chocolate and boil to 245°F. Add the vanilla and allow to cool. Mark in squares and separate caramels with knife or scissors when cold. 15 CARAMELS 8 Oz. sugar 8 oz. golden syrup pint evaporated milk diluted) Flavouring essence (un- Put the sugar, syrup and milk into a strong pan and heat gently until the sugar is dissolved. Then bring to the boil and continue until it forms a hard ball when tested in cold water (250°F.). Stir in a few drops of flavouring essence such as vanilla or coffee. Pour into a greased tin, approxi- mately 8 by 6 inches. When cold, turn out and cut into squares, triangles, etc., with a sharp knife, used saw fashion. Wrap in paper and keep in a tin. COFFEE CREAM CARAMELS 1 lb. sugar 4 teaspoonful cream of tartar # gill milk 14 gills evaporated milk (un- diluted) 2 tablespoonfuls coffee essence Dissolve all the ingredients in a strong pan, stirring all the time. Boil until the temperature of 236° F. is reached, or until the mixture forms a soft ball when tested in cold water, and pour into a basin to cool. When almost cold stir with a wooden spoon until creamy; cover the mixture and leave for 20 minutes. Knead well, roll out to $-inch thick and cut into
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