Nut Chocolate Caramels To Molasses Chocolate Caramels add one cup blanched and chopped almonds or chopped English walnut meats, just before taking from fire.

Stretched Chocolate Caramels

2 cups sugar

½ cup boiling water

1 teaspoon cream of tartar

½ teaspoon glycerin 1½ squares unsweetened chocolate

2 tablespoons heavy cream

Put first four ingredients in saucepan, bring to the boiling point and let boil, without stirring, until mixture will become brittle when tried in cold water. When nearly cooked, add cream and chocolate. Turn on a buttered platter, and as edges cool, fold towards center. As soon as cool enough to handle, pull until glossy, and cut into small pieces, using knife or scissors. Put on wax paper or on slightly buttered plate.

Caramels with Evaporated Milk

1½ cups sugar

1½ cups corn syrup

1½ cups rich milk

1½ cups evaporated milk

1 cup nuts

Mix the evaporated milk with the plain milk, and put one and one half cups of the mixture with sugar and corn syrup in a saucepan, and stir and cook until it will form a soft ball when tried in cold water. Continue stirring, and add slowly three fourths cup of the milk, cook again until it forms a soft ball, then slowly add remaining milk, stirring constantly all over the bottom of the saucepan so that candy will not stick.

The fire should not be too hot, as the mixture burns easily. When it forms a firm ball of the consistency you wish for your caramels, remove from fire, add vanilla, and any kind of nuts you prefer. Scrape out into buttered pan, and cut when cold. Wrap in wax paper if desired.

Maple Caramels

2/3 cup maple sugar 2/3 cup white sugar

½ cup corn syrup 2 cups cream

Caramels and Nougats 113

Put sugar, corn syrup, and half a cup cream in saucepan, stir until sugar is dissolved, bring to boiling point, and boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Do not beat, as beating may cause the candy to become granular. As soon as candy forms a soft ball, add another half cup of cream.

Boil until it again forms a soft ball in cold water, add remaining cream, and boil until candy will form a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Pour caramel into a buttered pan seven inches square. When cool, cut in squares, and wrap in wax paper. If caramel should get sugary, return it to kettle, add more cream and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy as when cream is added at three different times. .

Nougats I

½ cup corn syrup½cup hot water

2 cups sugar

Whites 2 eggs½cup nut meats 1 teaspoon vanilla

Put corn syrup, hot water, and sugar in saucepan, stir until sugar is dissolved, and boil without stirring to 270° F or until candy is brittle when tried in cold water. Beat the egg whites stiff, and add the syrup gradually, beating mixture until creamy. Add vanilla, and when almost firm, add chopped nut meats.

Pour into pan lined with rice paper, cover with a sheet of rice paper, and leave until firm. Cut in pieces one and one half inches long and five eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Nougats II

1 cup granulated sugar

cup corn syrup

cup honey (strained)

¼teaspoon paraffin (melted)

¼teaspoon salt

¼cup water

Whites 2 eggs

½ cup blanched almonds

¼cup cherries

¼ cup blanched pistachio nuts 1 teaspoon vanilla

Put the sugar, corn syrup, honey, paraffin, and water in saucepan, stir occasionally, and let boil to the hard ball degree, about 2480 F. Add the salt to the eggs, beat until dry, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire, and let boil until it is brittle when tested in cold water, or to 2900 F. Then turn this gradually on the eggs, beating constantly.

Return the whole to the saucepan, set over the fire on an asbestos mat, and beat until it becomes crisp when tested in cold water. Add nuts and cherries, cut in pieces, and vanilla. Pour into a buttered pan a little larger than an ordinary bread pan, lined with rice paper.

Set aside to become cold, and cut into pieces about an inch and a quarter long and three eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Quick Nougats

1 cup marshmallows½cup almond paste

¼cup pistachio nuts ¼ cup candied cherries

Put marshmallows and almond paste in double boiler, and stir and heat until melted and well blended. Add nuts and cherries cut in small pieces, and spread half an inch thick on a pan or slab sprinkled with confectioners' sugar. When firm, cut in bars one and one half inches long and half an inch wide. Dip if desired in melted fondant or coating chocolate.

Esmeralda Cream

2 cups sugar

⅔ cup white corn syrup

3 tablespoons cold water

Whites 2 eggs

1½ cups nut meats

¾ teaspoon vanilla

Few drops almond extract

Put sugar, corn syrup, and water in saucepan, stir until well mixed, heat gradually to boiling point, and boil without stirring to 2600 F., or until it begins to crack in cold water. Beat egg whites until they are light and frothy, but not stiff and dry; continue beating with an egg beater while the syrup is being poured in a fine steady stream on the egg. Beat until mixture is stiff enough to hold its shape. A wooden spoon may be used when mixture begins to stiffen. Add nut meats, cut in large pieces, and flavoring, turn into a deep pan lined with wafer paper, cover top with wafer paper, and when nearly cold turn from pan, and cut into oblong pieces. Wrap each piece in wax paper. For nuts a mixture of English walnuts, almonds, and pistachio nuts may be used. A few candied cherries cut in quarters may be added if desired.