Tumbledown just had to have some chocolate caramel with his egg nog this evening, so away he went to try a hundred-year-old chocolate caramel recipe from the 1919 Farm Journal book How to Do Things. OK, so Tumbledown's candy-making skills were a little rusty, but how can you go wrong with a bar of Ghirardelli chocolate (grated),
a pint (2 cups) of sugar, a pint (2 cups) of honey and molasses, a tablespoon of vanilla extract, and a half cup of heavy cream?
Well, for starters, you will need a 4 quart sauce pan. (Tumbledown had only a 3 quart pan.) A candy thermometer is a must if you do not want to check the mixture constantly by dropping it in water until you reach the "soft ball" stage, and you'll need the big baking pans (buttered) to spread the stuff a quarter inch thick.
(Tumbledown's caramel is at least 1/2 inch, which means it cools far too slowly.)
Still, that rich, dark, chocolate taste sets off a glass of egg nog...just right!
mmmmm.
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