87. NATURE OF CARAMELS.--Caramels are included among the popular
candies, and they may be made in many varieties. To plain vanilla
caramels, which are the simplest kind to make, may be added any
desirable color or flavor at the time they are removed from the fire. To
keep caramels from crystallizing after they are boiled, glucose in some
form must be used, and the most convenient kind to secure is corn sirup.
Then, too, caramels will cut more easily and will have less of a sticky
consistency if a small piece of paraffin is boiled with the mixture. The
addition of this material or any wax that is not a food is contrary to
the pure-food laws, and such candy cannot be sold. However, paraffin is
not harmful, but is merely a substance that is not digested, so that the
small amount taken by eating candy in which it is used cannot possibly
cause any injury.
88. In the making of caramels, it should be remembered that good results
depend on boiling the mixture to just the right point. If they are not
boiled enough, they will be too soft to retain their shape when cut, and
if they are cooked too long, they will be brittle. Neither of these
conditions is the proper consistency for caramels. To be right, they
must be boiled until a temperature of 246 to 248 degrees is reached.
However, chocolate caramels need not be boiled so long, as the chocolate
helps to harden them.
89. PLAIN CARAMELS.--The accompanying recipe for plain caramels may be
made just as it is given, or to it may be added any flavoring or
coloring desired. A pink color and strawberry flavor are very often
found in caramels and are considered to be a delicious combination. As
will be noted, white sugar is called for, but if more of a caramel
flavor is preferred, brown sugar may be used instead of white. Maple
sugar may also be used in candy of this kind. Nuts, fruits, or coconut,
or any mixture of these materials, improves plain caramels wonderfully.
If they are used, they should be stirred into the mixture at the time it
is removed from the fire.