VANILLA CARAMELS.
8 lbs. White Sugar.
2 lbs. Glucose.
1 lb. Fresh Butter.
2 Tins Condensed milk.
2 pints water.
Vanilla Flavoring.
Process.—Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about ½ inch thick; when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.