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This vintage cookery book contains a large collection of old-time recipes using mainly vegetables and potatoes. Full of interestin This is a classic guide to making a variety of exciting and delicious starters that do not contain any meat. These old-time recipe He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes.
Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.
- Old Fashioned Caramel Corn Recipe!
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Creamy Old Fashioned Caramel Candies
In The Spotlight. The ingredients for these caramels are very simple. Butter, sugar, karo syrup, evaporated milk, and vanilla extract. However, the key to creating magic—that amazing rich caramel taste and texture—is in the cooking process.
Old Fashioned Pioneer Caramel Recipe
Read my tips below, for making perfect caramels, every time. You can refrigerate them for a long time. I usually refrigerate them until they are nice and cool, pull the whole pan of parchment paper out onto a cutting board, and then cut them into small squares.
They are much easier to cut when they are cold. Drop a spoonful of the hot caramel into a cup of ice water.
A Selection of Old-Time Recipes for Caramel - eBook - licneichriscopmte.gq
Mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Just love these, took some time waiting for the boiling to increase in temperature but be patient it is worth it in the end for sure. This recipe also halves nicely, and it seemed easier to control the temperature when I made a half batch. The only problem was having half as many caramels!
At first I was doing it wrong, so I thought this recipe was bad. Then I realized it was me being silly so I started over and they turned out splendid! Me and my son were very pleased with the results and they were gone too quick for my husband to get any. I love this recipe! The first time they turned out amazing!
Everyone at the party loved them!
This time I noticed my temp got a little too high for a bit I very slowly added the milk, took about an hour. I had my daughter take over toward the end, she poured them in the molds and placed them in the fridge, then the freezer, because of time constraints. Please help, where did we go wrong? Hi Kelly, if they are too soft they just need to continue to cook longer did you do the ice-water test?
You can put them back into the pot and continue cooking them! I really want to make this recipe, but are there any substitutes for the karo syrup?
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