Cream Caramels
Ingredients
Directions
Melt and spread the fondant between two layers of caramel.
Pour the caramel into two pans of the same size, about ¼ inch thick.
Once cool, pour a thin layer of fondant on top of one layer of caramel.
Place the other caramel sheet on top and cut into squares when cool.
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.
More cream caramels recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.