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CARAMELS,
NUT-FILLED AND CHEWY
If you can make your own CARAMELS
you can create candy apples, chocolate
dips, fillings, coconut roll-ups.
But let's start with the basics.
THE CARAMEL
2 Cups sugar
1/2 tsp. lecithin
(An emulsifier made from soybeans and
used to keep oils from separating)Try
a health food store.
1/2 cup of butter
3/4 cup Karo clear syrup
2 cups heavy cream, divided
In a saucepan, combine sugar, lecithin, butter, corn syrup,
and 1 cup of cream. Bring to a rolling boil.
Slowly add the remaining cup of cream so boiling does not
stop. Reduce heat as the temperature increases.
Cook to 250F for a very firm candy, or a few degrees less
for a softer candy. Pour into a 8" buttered square pan.
Do not scrape the candy out of the pan as this may cause the
candy to crystalize. Makes about 48 pieces.
This is a recipe for a
BLACK WALNUT CARAMELS
3 cups brown sugar, packed
2 cups white Karo syrup
1 cup butter
3/4 sweetened condensed milk
1/2 tsp. vanilla
1-1/3 cup black walnuts
Combine sugar, karo syrup, butter, and sweetened
condensed milk in a heavy pan. Cook over medium heat,
stirring constantly, until sugar is dissolved and
mixture boils.
Continue cooking to 248F, stirring now and then to prevent
scorching. Remove from heat and stir in vanilla and walnuts.
Pour into 2 buttered pans, 8". When firm, cut and wrap in
waxed paper squares. Best stored in refrigerator. Makes 98.
This is for the people who love Molasses. There are not to
many places that you can buy candy made with molasses,
unless you make it at home. So here it is:
MOLASSES PEANUT CHEWS
1 cup molasses
1 cup Karo syrup
1 cup sugar
2 Tbls. water
1/3 cup invert sugar(Cane sugar in liquid form)
2 Tbls. butter
1 lb. Peanuts, chopped or crushed
1/2 tsp. salt
1/2 tsp. baking soda
Dipping chocolate (Melted)
In a large saucepan, combine molasses, karo syrup, sugar,
water, invert sugar, and butter and cook to 256F.
Remove from heat and add peanuts, salt, and soda. Mix well
and spread in a buttered 9x13" pan.
Cool, then turn out on a buttered marble slab; stretch to
desired thickness. Cut in small bars and dip in chocolate.
Makes about 20 to 25 bars.
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These recipes came from Ideals Candy Cookbook.
I think the book is fairly old. I can't find a date, and I
bought it from the Thrift Store. But that doesn't make
the recipes any less good. Real good candy book. If you find
one, buy it. You won't regret it. I just love mine.
EXIT CARAMELS
AND GO TO THE CANDY STORE
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