The Candy Cookbook
“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 to...p 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.Vanilla Caramels 1 cup sugar ½ cup corn syrup 1½ cups cream 1 tsp 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.MoreLess
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