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.
Put the water, corn syrup and granulated sugar into a kettle and boil to 240° F. After it has boiled to the proper degree this syrup may be divided into portions and colored red, yellow or other colors. Pure food colors, of course, must be used for this purpose. Various flavors may also be added if desired. If you dip a highly colored red, or red and green apple, a clear syrup is good as it permits the natural beauty of the fruit to show through to advantage.
Any sort of good eating apple can be used and it may be any color. Get some old-fashioned wood skewers like the butchers used to use, or special sticks that your supply house will carry, skewer the apples on these sticks, dip in the hot taffy and cover the apple completely. Let the surplus syrup drip off, then stand on a smooth slab to cool.
Butterscotch
Dark brown sugar ……. 3 lbs.
Corn syrup ………………. 2 lbs.
Butter …………………….. 5 ozs.
Water ……………………… 1 pt.
Cook over a brisk fire to 280° F. Dip the apple, allow the surplus to drip off, then cool on a smooth cold slab.
Chocolate
Brown sugar ……………. 3 lbs.
Corn syrup ………………. 2 lbs.
Chocolate liquor ………. 8 ozs.
Butter or margarine … 4 ozs.
Water ………………………. 1 pt.
Method
Cook over brisk fire to 280° F. The chocolate must be added after the syrup reaches about 240° F.
Weather conditions play an important part in the success of the coating. In humid or rainy weather it may be necessary to cook to a slightly higher temperature than on clear bright days.
