Chocolate Caramel Candies
2c sugar (400g)
1c brown sugar (100g)
1c sour cream (225g)
1c corn syrup (300g)
1c milk (225g)
3/4c butter (170g, salted)
3oz unsweetened chocolate (2.8oz Lindt 95%)
3/4c roughly chopped pistachios.
This has been the best so far.
I wonder, was it supposed to be an old fudge recipe? From before fudge was called fudge? Here's a chocolate caramel recipe from Farm Journal, December 1899:
"Chocolate caramels made just by this recipe are sure to turn out well. Put into a porcelain-lined or else a bell-metal kettle, two and a half pounds of nice brown sugar, a quarter of a pound of butter, and a cup of sweet cream or milk. Put over the fire and let it come to a boil, then put in a half pound of the finest chocolate, either broken in small pieces or grated. Stir constantly to keep from sticking to the bottom. By the time it is thoroughly melted, scrape the spoon hard around the inside of the kettle, and if the candy appears the least bit granulated, it is done. It needs to cook but two or three minutes after the chocolate is melted. Take from the fire, add a tablespoonful of vanilla extract, and beat with a stout spoon constantly until it is stiff. Pour into flat buttered dishes and mark off into squares."
--Ruth Brown
No comments:
Post a Comment