When sugar mixtures are boiled to 2420 and up to 2500 F., and are not beaten after cooking, they are soft and waxy. When removed from the fire, they should be of the consistency desired in the finished candy.

Longer boiling makes the candies too hard. Cream and corn syrup are used in the best caramels, and with different flavors, nuts, fruits, or marshmallow, the various varieties found in the shops may be easily duplicated.

Nougats are similar to caramels with beaten whites of eggs added to give a porous consistency, and usually nuts or combinations of nuts and fruits are used. Rice paper is put on the top and bottom of nougats, and may be eaten with the candy without harm.

Except in very cold weather, caramels and nougats should be wrapped in wax paper as soon as cut, or dipped in melted coating chocolate or fondant.

Fondant and Bonbons.

Marshmallow Caramels II.

Caramels and Nougats 107

Vanilla Caramels

1 cup sugar

½ cup corn syrup

1½ cups cream 1 teaspoon vanilla

Put sugar, corn syrup, and half a cup of 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.

Cocoanut Caramels To Vanilla Caramel mixture add one cup cocoa-nut just before pouring it into the buttered pan.

Nut Caramels To Vanilla Caramel mixture add one cup nut meats just before pouring it into the buttered pan.

Raspberry Caramels

To Vanilla Caramel mixture add four teaspoons raspberry extract and rose color paste to make the right tint, before pouring it into the buttered pan.

Fruit Caramels

To Vanilla Caramel mixture add eight figs or three fourths cup raisins cut in pieces, just before pouring it into the buttered pan.

Marshmallow Caramels

To Vanilla Caramel mixture add sixteen marsh-mallows cut in pieces, before pouring into buttered pan.

Marshmallow Layer Caramels

Prepare any recipe for caramels and pour half the mixture one fourth inch deep in a buttered pan or between candy bars. Cover with a piece of sheet marshmallow cut the same size, and pour remaining caramel mixture over the marshmallow one fourth inch deep. When firm, cut in three quarter inch cubes and wrap in wax paper.

Chocolate Caramels I Make Vanilla Caramels, and with the last half cup of cream add three squares grated chocolate. Finish as Vanilla Caramels.

Chocolate Almond Caramels To Chocolate Caramels add one cup blanched almonds before pouring into buttered pan.

Magnolia Caramels Follow directions for Chocolate Caramels, adding one cup salted magnolia nuts before pouring into buttered pan.

Chocolate Caramels II

½ cup white sugar

½ cup brown sugar

½ cup molasses

3 squares chocolate, grated

1 cup cream or milk

1 teaspoon vanilla

1 teaspoon soda½teaspoon salt

2 tablespoons butter

1 cup whole nut meats

In a saucepan put white sugar, brown sugar, and molasses, bring to the boiling point, add grated chocolate and one third of the milk. Stir gently to mix the ingredients. Let boil until it begins to thicken, and add one third cup milk, stir again, allow mixture to boil until it thickens, and add remaining milk. Stir gently and constantly, that candy may not burn (do not beat, as beating) may cause candy to become granular), and boil until candy forms a firm ball when tried in cold water.

This will be about 2420 F. Add vanilla, soda, salt, butter, and nut meats. Turn into buttered pan, and when cold cut in three fourths inch squares. Caramel should be three fourths inch deep in pan.

This caramel requires a long time in cooking, and when taken from the fire should be as firm (when tried in cold water) as it is wanted when ready to eat.

Brown Sugar Caramels

2½ tablespoons butter 2 cups brown sugar 2 tablespoons molasses

½ cup milk

4 squares unsweetened chocolate

1 teaspoon vanilla

Put butter in saucepan, and when melted add sugar, molasses, and milk. Bring to the boiling point, add chocolate, and stir constantly until chocolate is melted. Let boil until mixture forms a firm ball when tried in cold water. Add vanilla, turn into a buttered tin, cool slightly, and cut in squares.

Molasses Chocolate Caramels

3 tablespoons butter ¾ cup cream 1 cup sugar

1 cup molasses 4 squares unsweetened chocolate

½ teaspoon vanilla

Caramels and Nougats

Melt butter in a Scotch kettle, and add cream, sugar, and molasses. Bring to the boiling point, and add chocolate, balancing it on a large wooden spoon that it may melt gradually with no danger of burning on the kettle. Continue the boiling, stirring occasionally, until a firm ball may be formed when mixture is tried in cold water.

Add vanilla, and turn into a buttered pan, having the mixture three fourths inch in depth. When nearly cold, cut in cubes, using scissors or a sharp knife. Wrap in squares of wax paper, and let stand in a cold place to harden.