3 c. milk
3 c. sugar
1-1/2 c. corn sirup
The milk used for making caramels should be as rich as possible; in
fact, if cream can be used, the candy will be very much better. Add half
of the milk to the sugar and sirup and put over the fire to cook. Allow
this mixture to boil until a soft ball will form when dropped in water,
stirring when necessary to prevent burning. Then gradually add the
remaining milk without stopping the boiling if possible. Cook again
until a temperature of 248 degrees will register on the thermometer or a
fairly hard ball will form when tried in water. In the water test, the
ball, when thoroughly cold, should have exactly the same consistency as
the finished caramels. Toward the end of the boiling, it is necessary to
stir the mixture almost constantly to prevent it from burning. When
done, pour it out on a buttered slab or some other flat surface and
allow it to become cool. Then cut the candy into squares from 3/4 to 1
inch in size, cutting with a sliding pressure, that is, bearing down and
away from you at the same time.
If the caramels are to be packed or kept for any length of time, it is
well to wrap them in waxed paper. Before attempting to use caramels,
however, they should be allowed to stand overnight in a cool, dry place,
but not in a refrigerator.
90. CHOCOLATE CARAMELS.--When chocolate caramels are made, the chocolate
should be added just before the cooking is finished. The amount of
chocolate to be used may be varied to suit the taste, but 2 squares are
usually considered sufficient for the quantities given in the
accompanying recipe.