VANILLA CARAMELS NO. 1 Quality.
6 lbs. Sugar.
2 quarts Sweet Cream.
Essence of Vanilla.
15 lbs. Fresh Butter.
4 lbs. Glucose.
Process.—Put the sugar, glucose and cream in the pan; put it on a slow fire and stir constantly; let it boil to a stiff ball, then add the butter; keep stirring, when it has well boiled through, remove the pan from the fire; flavor with vanilla extract: pour out on oiled plate; mark when set with caramel cutter; when cold, divide with sharp knife and wrap each caramel in wax paper.