Ribbon Caramels

Ribbon CaramelsYou will love these perfect bite size ribbon caramels.  This caramel recipe is rich and decadent.  These yummy treats are a perfect gift for a loved one.

Ribbon Caramels
Recipe type: Dessert
You will love these perfect bite size ribbon caramels.
  • 1¼ cups granulated sugar
  • ½ cup glucose (pure corn syrup)
  • ¼ cup butter
  • 1/16 teaspoon cream of tartar
  • 1¼ cups rich milk
  • 1¼ squares baker's chocolate
  • 1 teaspoon vanilla extract
  • ⅔ cup granulated sugar
  • ¼ cup water
  • 1 cup, less one tablespoon, glucose (pure corn syrup)
  • ⅓ pound desiccated cocoanut
  1. Put the sugar, glucose, butter, cream of tartar and the ¼ cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk.
  2. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed.
  3. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans.
  4. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the coconut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble.
  5. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans.
  6. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about ⅓ an inch thick.
  7. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the coconut layer.
  8. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.


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