RASPBERRY CARAMELS.
8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
Brilliant Rose Color.
1 lb. Raspberry Pulp or Jam.
2 Tins Condensed milk.
2 pints water.
Process.—Boil the sugar, glucose and water to weak crack 250; remove the pan to side of fire, add the milk, butter (cut small) and jam; stir the whole together, replacing the pan on the fire; add sufficient coloring; keep stirring all the time until the whole comes through the boil; pour out, mark with set, divide and wrap when cold.