CREAMY
CARAMELS
2 cups sugar
2 cups warm light cream
1 cup light or dark corn syrup
14 teaspoon salt
14 cup margarine or butter
14 cup broken walnuts
1 teaspoon vanilla
Combine sugar, 1 cup of the cream, corn syrup and salt
in a large heavy saucepan. Cook over medium heat about
10 minutes; stir constantly throughout all cooking periods.
Pour in remaining cup of cream very slowly, so that mix
ture does not stop boiling at any time. Cook about 5 min
utes longer. Stir in margarine about a teaspoon at a time.
Turn heat to low and cook slowly to 248°F. until a small
amount of the mixture forms a firm ball when tested in
very cold water. Remove from heat; add vanilla and wal
nuts and mix gently. Allow to stand about 10 minutes and
then stir only enough to distribute the walnuts. Pour into
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the mixture flow to its own level in the pan. Do Not Scrape
The Cooking Pan. Cool to room temperature. Turn the
block of candy onto a cutting board; if candy sticks, heat
bottom of pan slightly; cool before cutting. Mark off into
X-inch squares and cut with a large, sharp knife. Wrap
each caramel in waxed paper. If candy is to be eaten
right away, it may be dusted with confectioners sugar.
Makes about 2 pounds of candy.
Creamy Raisin Caramels: Add 1 cup raisins, chopped, with
the walnuts.
APPLES-ON-A-STICK
8 medium red apples
8 wooden skewers
3 cups sugar
Vi cup light com syrup
Vi cup water
1 drop oil of cinnamon
l teaspoon red vegetable coloring
Wash and dry apples; remove stems. Insert skewers in stem end of apples.
Combine sugar, com syrup and water in a heavy deep saucepan. Cook over
medium heat, stirring constantly, until mixture bods. Then cook without stirring
to soft crack stage (285°F.) or until a small amount separates into threads
which are hard but not brittle when tested in very cold water.
Remove from heat; add flavoring and coloring, and stir only enough to
mix. Hold each apple by skewer end and quickly twirl in syrup, tilting pan to
cover apple with syrup. Remove from syrup; allow excess to drip off then
twirl to spread syrup smoothly over apple. Place on lightly buttered baking
sheet td cool. Store in cool place.
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