Old-Fashioned Flour-Thickened Caramels
📜 Collection: JohnBCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique vintage caramel recipe featuring a distinct technique where flour is kneaded into butter to create a chewy, rich texture. This archival confection is perfect for those seeking a traditional, old-fashioned candy-making experience.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 1 pan |
🔪 Key Equipment
- large pot
- greased pan
- mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Sugar | granulated |
| 1 1/3 Cups | Cream | divided |
| 2/3 Cup | White Corn Syrup | light |
| 1/6 Pound | Butter | softened |
| 1 tsp | Vanilla | extract |
| As needed | Flour | all-purpose |
| Optional | Nuts | chopped |
Instructions
Step 1: Prepare the Thickener
- Knead as much Flour into the 1/6 pound Butter as it will hold until the mixture forms a wad about the size of a small orange.
Step 2: Boil the Syrup
- In a large pot, combine the 2 cups Sugar, 2/3 cup Corn Syrup, and 2/3 cup Cream (half of the total amount). Cook for 5 minutes over medium heat.
Step 3: Final Cook
- Add the remaining 2/3 cup Cream and continue to cook until the mixture reaches the firm-ball or soft-crack stage, testing by dropping a small amount into cold water until it cracks.
- Stir in the Butter and Flour mixture until the caramel is completely smooth and incorporated.
- Remove from heat and stir in the 1 tsp Vanilla and optional Nuts.
Step 4: Set and Serve
- Pour the mixture into a greased pan and allow to cool completely until firm, then cut into squares.
💡 Make-Ahead & Storage: Store finished caramels in an airtight container at room temperature for up to two weeks, or wrap individually in wax paper.
Original Recipe Scan
