For the intrepid cook: a recipe for caramels

Several months ago – mid-April it was – Cindy Dines of Rockland asked for a caramel taffy recipe. And several months ago, Ruth Thurston of Machias sent along a recipe for caramels, that, she wrote, “was given to me by my brother-in-law from Michigan in 1952.”

Well, you remember what April and May and even part of June were like: rain and more rain. Then along came all that hot, muggy weather in July. One thing you cannot do in wet weather is make candy, unless you are an absolute champion candy maker, and believe me I am not one. I am a candy coward, in fact, and I needed all the cards stacked in my direction, so I wanted to wait until we had a crystal clear, sunny, dry day to try this one out. Last week, we had a morning, at least, that I thought was crystal-clear enough when I also had time to mess with corn syrup and a candy thermometer.

Ruth said, “It is not taffy, so it may not be what your reader is looking for,” but it is good stuff, and I hope it comes close to what Cindy remembers. In fact, some pieces were sitting on the kitchen table when my nephew came in, and when he sampled it, he said, “Mmm, this is fishing food,” and he wrapped up the whole lot and took it lobstering the next day. That was probably a good thing, because it makes quite a bit, and the last thing I need is a toothsome little pile of caramels right in the next room.

One more thing: This recipe makes you glad that there are nonstick pans.

P.S. Peggy Drinkwater was so happy with the Orange Parfait, which turned out to be just what she remembered, that she wrote to say “thank you” to all who sent in recipes and advice.

Looking for …

Since no one had an answer to Susan Chase’s Oogle Cake request, and since it sounds like a marble cake to me, maybe someone has a good recipe for a chocolate and yellow marble cake?

Caramels

2 cups sugar

2 cups light corn syrup

Pinch of salt

1/2 cup (one stick) margarine

1 12-ounce can evaporated milk plus milk to measure 2 cups

1 teaspoon vanilla

3/4 cups finely chopped walnuts

Butter an 8-by-8-inch cake pan. Combine sugar, corn syrup and salt in large heavy saucepan that holds at least 2 quarts. Boil, stirring occasionally, until 310 F shows on a candy thermometer. Add margarine and very slowly stir in milk. Stirring constantly, cook rapidly to 246 F. Remove from heat and add vanilla. The mixture will probably look curdled. Beat a minute or two until it is smooth. Add nuts and pour quickly into prepared pan. Let stand until cold, cut in small pieces, and wrap each piece in individually.