Cream Caramels (Sweets)
This Cream Caramels recipe is from the 1934 Home Comfort Cookbook, page 128, in the Candy and Candy Making section.
1 Cup granulated sugar
1 Cup brown sugar
1/2 cup light corn syrup
3/4 cup rich milk
2 Tablespoon butter
1 Teaspoon vanilla
Put sugar and milk into a saucepan and set to back of range-top until sugar is well dissolved; add syrup, place over fire and let come to a boil; continue boiling slowly until syrup forms a firm ball when tested in cold water; add butter and vanilla, mixing well.
Pour into a large shallow square cake tin, well buttered, and set to cool; just before entirely cold, transfer from pan to a well-buttered paper sheet cut into small squares with a sharp knife point dipped in hot water; caramels may be wrapped in buttered tissue paper if desired.
~1934 Home Comfort Cookbook
Number of Servings: Vegetarian: Yes
submited by McGill Wagner, Linda
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