Skip to main content
Dessert

Frappe Nut Caramels

A confection made by melting marshmallows with ground nut meats, then cooling and cutting into shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Frappe Nut Caramels

Ingredients

Directions

Make the caramel

  1. Melt the marshmallows in a saucepan over low heat.

  2. Add the ground nut meats and mix until well combined.

Set and serve

  1. Pour the mixture into a greased pan and let it cool completely.

  2. Once cooled, cut into desired shapes and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Marshmallows
Melt into a sticky, sweet base that binds the candy together as it cools.
Ground nut meats
Add body, nutty flavour and texture to the set candy.

The step that matters

Melting the marshmallows over low heat. Marshmallows are mostly sugar and gelatin-like protein; high heat can scorch the sugar and make the mixture taste burnt or set unevenly, so low, gentle heat keeps it smooth and pourable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes