Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/67

Rh TIPS ON CARAMELS

Be particular about the grease you use, a grease that melts at about 125 degrees is preferable to a softer one.

See that your cream is nice and sweet.

Stir batch briskly at all times. You can start your batch on a fast fire but slow down the fire as the batch gets done.

Make oak board to go on slab, as above, Cut five or more strips at a time

Stand on a box when stirring batch.

Test batch in cold water, but not ice water.

Try not to get your caramels too hard, most everyone likes a caramel soft.

Scrap can be used in caramels by using good judgment in selecting the same, not to get any high or strong flavors in and at the same time watching the color.