# The Candy Cook Book/Chapter 6

CHAPTER VI
CARAMELS AND NOUGATINES
When sugar mixtures are boiled to 242° and up to 250° 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.
Nougatines 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 nougatines, and may be eaten with the candy without harm.
Except in very cold weather, caramels and nougatines should be wrapped in wax paper as soon as cut, or dipped in melted coating chocolate or fondant.
Fondant and Bonbons.
Marshmallow Caramels II.
* 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.
To Vanilla Caramel mixture add one cup nut meats just before pouring it into the buttered pan.
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.
To Vanilla Caramel mixture add eight figs or three fourths cup raisins cut in pieces, just before pouring it into the buttered pan.
To Vanilla Caramel mixture add sixteen marshmallows cut in pieces, before pouring into buttered pan.
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.
Make Vanilla Caramels, and with the last half cup of cream add three squares grated chocolate. Finish as Vanilla Caramels.
To Chocolate Caramels add one cup blanched almonds before pouring into buttered pan.
Follow directions for Chocolate Caramels, adding one cup salted pignolia nuts before pouring into buttered pan.
* 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 soda
* ½ teaspoon 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 242° 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.
* 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.
* 3 tablespoons butter
* ¾ cup cream
* 1 cup sugar
* 1 cup molasses
* 4 squares unsweetened chocolate
* ½ teaspoon vanilla
​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.
To Molasses Chocolate Caramels add one cup blanched and chopped almonds or chopped English walnut meats, just before taking from fire.
* 2 cups sugar
* ½ cup boiling water
* ⅓ teaspoon cream of tartar
* ½ teaspoon glycerine
* 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.
* 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.
* ⅔ cups maple sugar
* ⅔ cup white sugar
* ½ cups corn syrup
* 2 cups cream
​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.
* ½ cup corn syrup
* ½ cup hot water
* 2 cups sugar
* Whites 2 eggs
* ½ cup nut meats
* 1 teaspoon vanilla
Put corn syrup, hot water, and sugar in saucepan, stir until sugar is dissolved, and boil with​out 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.
* 1 cup granulated sugar
* ⅓ cup corn syrup
* ⅓ cup honey (strained)
* ¼ teaspoon paraffin (melted)
* ¼ teaspoon salt
* ¼ cup water
* Whites 2 eggs
* ½ cup blanched almonds
* ¼ cup 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 248° 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 290° 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.
* 3 cup marshmallows
* ½ cup almond paste
* ¼ cup 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.
* 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 260° 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.