Then cut the candy into squares from 3/4 to 1
inch in size, cutting with a sliding pressure, that is, bearing down and
away from you at the same time.
If the caramels are to be packed or kept for any length of time, it is
well to wrap them in waxed paper. Before attempting to use caramels,
however, they should be allowed to stand overnight in a cool, dry place,
but not in a refrigerator.
90. CHOCOLATE CARAMELS.--When chocolate caramels are made, the chocolate
should be added just before the cooking is finished. The amount of
chocolate to be used may be varied to suit the taste, but 2 squares are
usually considered sufficient for the quantities given in the
accompanying recipe.
CHOCOLATE CARAMELS
1 c. molasses or 1 c. maple sirup
1/2 c. corn sirup
2 c. sugar
1 pt. milk
2 Tb. butter
2 sq. chocolate
Pinch of salt
1 tsp. vanilla
Cook the molasses or maple sirup, the corn sirup, and the sugar with 1
cupful of the milk until the mixture will form a soft ball in cold
water. Then add the remainder of the milk and cook until the mixture is
thick. Add the butter, chocolate, and salt, and cook until a hard ball
will form in cold water or a temperature of 248 degrees is reached,
stirring constantly to prevent burning.
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