Caramels Recipes :
(1) Medium Price Rang
Cane or Beet Sugar ( white Granulated ) 15 parts
Brown Sugar 15 parts
Glucose Syrup, Regular Grade 45 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 12 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(2) Medium Quality -- strong Flavour :
Cane or Beet Sugar ( white Granulated ) none
Brown Sugar 30 parts
Glucose Syrup, Regular Grade 45 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 11 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 10 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(3) High Grade
(i)----
Cane or Beet Sugar ( white Granulated ) 14 parts
Brown Sugar 14 parts
Glucose Syrup, Regular Grade 30 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 15 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.2 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 5 parts
(ii)----
Cane or Beet Sugar ( white Granulated ) 15 parts
Brown Sugar 15 parts
Glucose Syrup, Regular Grade 40 parts
Sweetened Full Cream condensed Milk 30 parts
Confectioner's Hardened Vegetable Fat 10 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 7 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(3) With Conditioner
Cane or Beet Sugar ( white Granulated ) 30 parts
Glucose Syrup, Regular Grade 40 parts
Sweetened Full Cream condensed Milk 30 parts
Confectioner's Hardened Vegetable Fat 10 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.05 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 7 parts
Sorbitol Syrup (70 per cent) 5 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
Notes
1. The recipe may be cooked as low as 121 deg. c. (250 deg. F).
2. To improve flavour and texture add 5 parts butter.
(4) Honey Caramels with Almonds
Cane or Beet Sugar ( white Granulated ) 40 parts
Glucose Syrup, Regular Grade 35 parts
Sweetened Full Cream condensed Milk 10 parts
Chopped Almonds 8 parts
Honey 10 parts
Salt 0.1 parts
Flavouring (honey and vanillin) to taste
Butter 4 parts
Sorbitol Syrup (70 per cent) 5 parts
(a) premix the ingredients ( except flavouring and honey ) for 10 minutes.
(b) add the honey and boil quickly to 130 deg. C. (266 deg. f.)
(c) add the Chopped almonds and flavouring, mix and then remove from pan as quickly as possible.
(5) Chewing Mint Caramel
Cane or Beet Sugar ( white Granulated ) 45 parts
Glucose Syrup, Regular Grade 45 parts
Whipped Egg Albumen in
Glucose Syrup (10 per cent) 5 parts
Confectioner's Hardened Vegetable Fat 5 parts
Blended Peppermint Oil 0.1 parts
Spearmint Oil 0.05 parts
(a) premix the ingredients ( except flavouring) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(6) Mint Chews
Cane or Beet Sugar ( white Granulated ) 40 parts
Glucose Syrup, Regular Grade 45 parts
Brown Sugar 7 parts
Black Treacle 15 parts
Confectioner's Hardened Vegetable Fat 8 parts
Whipped Egg Albumen in
Glucose Syrup (10 per cent) 1 parts
Salt 1 parts
Glyceryl Monostearate or Food Grade
Emulsifier 0.15 parts
Peppermint Oil 0.15 parts
(a) premix the ingredients ( except whipped foam and flavouring) for 10 minutes.
(b) cook rapidly to 135 deg. C. ( 257 Deg. F).
(c) add flavouring and egg albumen foam, mix and then remove from pan as quickly as possible.
(1) Medium Price Rang
Cane or Beet Sugar ( white Granulated ) 15 parts
Brown Sugar 15 parts
Glucose Syrup, Regular Grade 45 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 12 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(2) Medium Quality -- strong Flavour :
Cane or Beet Sugar ( white Granulated ) none
Brown Sugar 30 parts
Glucose Syrup, Regular Grade 45 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 11 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 10 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(3) High Grade
(i)----
Cane or Beet Sugar ( white Granulated ) 14 parts
Brown Sugar 14 parts
Glucose Syrup, Regular Grade 30 parts
Sweetened Full Cream condensed Milk 35 parts
Confectioner's Hardened Vegetable Fat 15 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.2 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 5 parts
(ii)----
Cane or Beet Sugar ( white Granulated ) 15 parts
Brown Sugar 15 parts
Glucose Syrup, Regular Grade 40 parts
Sweetened Full Cream condensed Milk 30 parts
Confectioner's Hardened Vegetable Fat 10 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.1 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 7 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(3) With Conditioner
Cane or Beet Sugar ( white Granulated ) 30 parts
Glucose Syrup, Regular Grade 40 parts
Sweetened Full Cream condensed Milk 30 parts
Confectioner's Hardened Vegetable Fat 10 parts
Salt 0.3 parts
lecithin or Glyceryl Monostearate or other
Food Grade Emulsifier 0.05 parts
Flavouring (vanillin and/or butter) to taste
Butter Fat 7 parts
Sorbitol Syrup (70 per cent) 5 parts
(a) premix the ingredients ( except flavouring ) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
Notes
1. The recipe may be cooked as low as 121 deg. c. (250 deg. F).
2. To improve flavour and texture add 5 parts butter.
(4) Honey Caramels with Almonds
Cane or Beet Sugar ( white Granulated ) 40 parts
Glucose Syrup, Regular Grade 35 parts
Sweetened Full Cream condensed Milk 10 parts
Chopped Almonds 8 parts
Honey 10 parts
Salt 0.1 parts
Flavouring (honey and vanillin) to taste
Butter 4 parts
Sorbitol Syrup (70 per cent) 5 parts
(a) premix the ingredients ( except flavouring and honey ) for 10 minutes.
(b) add the honey and boil quickly to 130 deg. C. (266 deg. f.)
(c) add the Chopped almonds and flavouring, mix and then remove from pan as quickly as possible.
(5) Chewing Mint Caramel
Cane or Beet Sugar ( white Granulated ) 45 parts
Glucose Syrup, Regular Grade 45 parts
Whipped Egg Albumen in
Glucose Syrup (10 per cent) 5 parts
Confectioner's Hardened Vegetable Fat 5 parts
Blended Peppermint Oil 0.1 parts
Spearmint Oil 0.05 parts
(a) premix the ingredients ( except flavouring) for 10 minutes.
(b) cook to 125 deg. C. ( 257 Deg. F).
(c) add flavouring, mix and then remove from pan.
(6) Mint Chews
Cane or Beet Sugar ( white Granulated ) 40 parts
Glucose Syrup, Regular Grade 45 parts
Brown Sugar 7 parts
Black Treacle 15 parts
Confectioner's Hardened Vegetable Fat 8 parts
Whipped Egg Albumen in
Glucose Syrup (10 per cent) 1 parts
Salt 1 parts
Glyceryl Monostearate or Food Grade
Emulsifier 0.15 parts
Peppermint Oil 0.15 parts
(a) premix the ingredients ( except whipped foam and flavouring) for 10 minutes.
(b) cook rapidly to 135 deg. C. ( 257 Deg. F).
(c) add flavouring and egg albumen foam, mix and then remove from pan as quickly as possible.