Maple
sugar may also be used in candy of this kind. Nuts, fruits, or coconut,
or any mixture of these materials, improves plain caramels wonderfully.
If they are used, they should be stirred into the mixture at the time it
is removed from the fire.
PLAIN CARAMELS
3 c. milk
3 c. sugar
1-1/2 c. corn sirup
The milk used for making caramels should be as rich as possible; in
fact, if cream can be used, the candy will be very much better. Add half
of the milk to the sugar and sirup and put over the fire to cook. Allow
this mixture to boil until a soft ball will form when dropped in water,
stirring when necessary to prevent burning. Then gradually add the
remaining milk without stopping the boiling if possible. Cook again
until a temperature of 248 degrees will register on the thermometer or a
fairly hard ball will form when tried in water. In the water test, the
ball, when thoroughly cold, should have exactly the same consistency as
the finished caramels. Toward the end of the boiling, it is necessary to
stir the mixture almost constantly to prevent it from burning. When
done, pour it out on a buttered slab or some other flat surface and
allow it to become cool.
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