(A)
- 7 lbs. sugar
- 7 lbs. glucose
- 1 1/2 qts. of 12% cream
(B)
- 3 qts. canned evaporated milk
(C)
- 1 lb. butter
(D)
- 2 liquid oz. vanilla
- 2 oz. salt
Preparations
- Obtain 3 medium flat pans. Grease with pure lard. Dust with corn starch
Step I
Place (A) in kettle and mix well. Bring mixture to boil, stirring constantly.
Step II
After batch comes to a boil add (B) slowly, stirring while adding (B). Then add (C).
Step III
Cook on to 242° F. As batch approaches 242° it will get heavier. To prevent scorching stir constantly in figure eight motion. Turn flame to medium at about 235° F.
Step IV
Take off fire at 242° F. and add (D) mixing well. Pour into pans. Allow to set 12 to 24 hours before using.
Step V
Before removing from pans, dust a bench with corn starch. Turn pan upside down. Cut caramels any size.
Special Comments
- If pecans are desired add about 1 lb. in Step IV, just before pouring.
- Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.
Also See
Original Recipe
