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Dessert

Turkish Caramels

A confection made from cream, paraffin substitute, and fondant, cooked to a firm ball stage and cut into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Turkish Caramels

Ingredients

Directions

Make the base

  1. Cook the cream and paraffin substitute in a saucepan until it reaches a firm ball stage.

  2. Pour the mixture onto a greased slab.

  3. Let it cool until warm enough to handle.

Shape and cut

  1. Knead the fondant into the cooled mixture until smooth.

  2. Place the mixture between iron bars.

  3. Roll it out to your desired thickness.

  4. Once cold, cut into squares.

  5. Stack the squares in pans.

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

Cream
Provides fat and milk solids that give the caramel a soft, rich body.
Paraffin substitute
Sets the mixture firm so it holds its shape when cooled and cut.
Fondant
Adds sugar that sweetens the candy and helps it become smooth and pliable.

The step that matters

Cooking to the firm ball stage. The mixture must reach the firm ball stage while boiling so that, once cooled, it sets to a chewy texture rather than staying soft or becoming brittle. Stopping early leaves it sticky; overcooking makes it hard.

“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.

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