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Cream Caramels

Cream caramels (fløtekarameller) from Erken 1914 made of butter, confectioners' sugar, and infant flour (milk powder) cooked to light brown, flavored with vanilla sugar, poured out, and cut into squares.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 631 (falt i det fri)

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About the dish

Erken's "cream caramels" are made here with Nestlé's infant flour — a dried-milk product that was common in shops around 1914 and gave the caramels a creamy flavor without fresh cream. The recipe appears among the confectionery recipes in Stor kokebok.

How to make it

  1. 1

    Stir together cold

    Stir the butter, confectioners' sugar, and milk powder well together while still cold.

  2. 2

    Cook the mixture

    Set the pan over the heat and let the mixture cook, stirring, until it is light brown.

  3. 3

    Season

    Stir in the vanilla sugar.

  4. 4

    Pour out and cut

    Pour the mixture out over a greased platter or parchment paper in an even layer. Cut into squares, and lift the caramels off the platter once they are completely cold.

Changes from the original

"1 can of Nestlé infant flour" has been estimated at about 250 g of milk powder / infant cereal powder, which is the nearest modern equivalent. The oiled platter has been replaced by a greased mold or parchment paper. Quantities are otherwise unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 631) → 1949 (korrekturlest, s. 761)~30% av teksten endretfjernetlagt til
125 gr. smør 375 gr. flormelis 1 boks Nestlé barnemel 1 teske teskje vaniljesukker. Smør, sukker og barnemel røres koldt sammen, sættes settes over ilden, koker, varmen, koker til det er lysebrunt, vaniljen røres i. Heldes Helles utover et flatt fat, smurt med olje. Skjæres op i firkanter firkanter, og tages tas av fatet, naar fatet når de er kolde.

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Frequently asked questions

What is "Nestlé infant flour" in the recipe?
It was a milk-based infant-cereal powder (milk powder with flour) sold in cans around 1914. It gives the caramels their creamy, milky flavor. Today you can use an equal amount of milk powder, but the result will be slightly different from the original.
How long should the mixture cook?
Butter, sugar, and infant flour are stirred together cold, set over the heat, and cooked until the mixture is light brown. Then the vanilla sugar is stirred in. The total time for the recipe is about 80 minutes, including cooling.
How are the caramels shaped and stored?
The mixture is poured onto a flat platter greased with oil and cut into squares. Wait to lift them off the platter until they are completely cold. The recipe makes about 40 caramels.

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