Caramels

Caramels

The final temperature for cooking caramels de­pends on how hard and chewy you like them , as well as on the altitude and the weather of the place you are cooking them.

We suggest temperatures of between 246° and 250° for sea level; but for a very hard caramel it is possible to go to 255° or 260°.

The British like their caramels cooked to 270° or 280° where they are almost too hard to be chewed and must be sucked first.

If you like a fudgy-textured caramel, beat the caramels for a minute or two after adding the flavor­ing and before pouring into the pans.

Pans for caramels should be lightly buttered. If you forget to do this you will have real trouble try­ing to get them out. But all need not be lost! Heat the bottom of the pan slightly over a stove burner and you will be able to turn them out.

A large heavy knife is best for cutting caramels.

Mark the oblong or square of caramels lightly with the knife to be sure of uniformity, then cut through with one heavy slice.

Cut your waxed paper or cellophane into sizes just large enough so that you can get a fold at the top and fold over the ends.

Caramels should be wrapped soon after they are cut.

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