VANILLA CARAMELS, No. 2 Quality.
5 lbs. Sugar.
1 lb. Fresh Butter.
3 pints New Milk.
½ oz. Cream of Tartar.
2 pints water.
Vanilla Flavoring.
Process.—Boil the sugar, milk and water with the cream of tartar on a slow fire, stir all the time till it reaches a stiff ball, add the extract of vanilla and stir it gently; remove the pan from the fire and pour contents on oiled slab; mark deep with caramel cutter when set; when cold separate with sharp knife. These caramels should be cream color.