The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Caramels and Nougatines

4 pages in this part of The Candy Cook Book.

Caramels and Nougatines

WHEN sugar mixtures are boiled to 242 degrees and up to 250 degrees F., and are not beaten after cooking, they are soft and waxy. When…

Caramels and Nougatines: Vanilla

Except in very cold weather, caramels and nougatines should be wrapped in wax paper as soon as cut, or dipped in melted coating chocolate…

Caramels and Nougatines: Caramel

Cocoanut Caramels To Vanilla Caramel mixture add one cup cocoanut just before pouring it into the buttered pan.

Caramels and Nougatines: Chocolate

Chocolate Caramels I Make Vanilla Caramels, and with the last half cup of cream add three squares grated chocolate. Finish as Vanilla…

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