Include in Print View:

Cookie

Cookie recipe image
This recipe yields two distinct batches of fudge-like confections: a milk-based chocolate caramel and a cream-based chocolate nut caramel. Both involve cooking sugar and corn syrup to the hard ball stage before folding in chocolate and flavorings. The final product is cut into squares or cubes for a dense, sweet treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 2017.3
Dietary: Gluten-free, Vegetarian
Description
This recipe yields two distinct batches of fudge-like confections: a milk-based chocolate caramel and a cream-based chocolate nut caramel. Both involve cooking sugar and corn syrup to the hard ball stage before folding in chocolate and flavorings. The final product is cut into squares or cubes for a dense, sweet treat.
Ingredients
  • 1/2 cups of sugar,
  • 3/4 cups Of glucose, (pure corn syrup) ,
  • 1/2 A cup of butter,
  • 1/8 A teaspoonful of cream of tartar,
  • 1/2 cups of whole milk, (not skimmed) ,
  • 1/2 squares of Baker's Chocolate,
  • 1 Teaspoonful of vanilla extract.
  • 2 Cups of granulated sugar,
  • 1/2 cups of glucose (pure corn syrup) ,
  • 2 Cups of cream,
  • 1 cups Of butter,
  • 3 Or 4 squares of Baker's Chocolate,
  • 1/2 cups of English walnut meats,
  • 2 Teaspoonfuls of vanilla extract.
Directions
  1. 1
    Put the sugar, glucose, butter,
  2. 2
    cream of tartar and one cup of the milk over the fire,
  3. 3
    stir constantly, and when the mass has boiled a few moments, gradually
  4. 4
    stir in the
  5. 5
    rest of the milk.
  6. 6
    Do not let the mixture stop boiling while the milk is being added.
  7. 7
    Stir every few moments and
  8. 8
    cook to 248 F (120C)., or, until when tested in cold water, a hard ball may be formed;
  9. 9
    add the chocolate and vanilla and
  10. 10
    beat them thoroughly through the candy, then turn it into two bread pans.
  11. 11
    When nearly cold cut into squares.
  12. 12
    CHOCOLATE NUT CARAMELS [Illustration: CHOCOLATE NUT CARAMELS.] Put the sugar, glucose, one cup of the
  13. 13
    cream and the butter over the fire;
  14. 14
    stir and
  15. 15
    cook until the mixture boils vigorously, then gradually
  16. 16
    add the other cup of
  17. 17
    cream .
  18. 18
    Do not allow the mixture to stop boiling while the cream is being added.
  19. 19
    Cook until the thermometer registers 250 F (121C)., stirring gentlymove the thermometer, to
  20. 20
    stir beneath itevery four or five minutes.
  21. 21
    Without a thermometer
  22. 22
    boil untilwhen tested by dropping a little in cold watera hard ball may be formed in the water.
  23. 23
    Remove from the fire,
  24. 24
    add the chocolate and nuts and
  25. 25
    beat until the chocolate is melted;
  26. 26
    beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to
  27. 27
    make a sheet threefourths an inch thick.
  28. 28
    When nearly cold turn from the pan and cut into cubes

Nutrition Facts

Amount Per Serving
Calories 2017.3kcal
% Daily Value *
Total Fat 105.2g162%
Saturated Fat 56.7g284%
Cholesterol 156.4mg53%
Sodium 523.1mg22%
Total Carbohydrate 218.6g73%
Dietary Fiber 12.7g51%
Sugars 194.1g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bakers, boiling, british, butter, chocolate, cookie, corn, cream, cup, cups, dessert, english, extract, glucose, granulated, meats, milk, not, pure, skimmed
Read it online: https://www.chefs-mate.com/recipe/cookie-10/