FULL CREAM CARAMELS.

A pint can of unsweetened condensed milk, will cost you about ten cents, and can be purchased of most any grocer. Condensed milk is an absolute necessity in this kind of a caramel, for two reasons, namely: to get the peculiar flavor, and to make it hold together, so that it need not be wrapped, by which it is distinguished from the ordinary caramel. Mix the sweet milk or cream and the condensed milk before starting to cook, and in referring to this, we will simply use the word milk. Put the sugar, glucose and one pint of the milk in a kettle, stir and cook until it will form a soft ball when dropped in cold water; then continue stirring and add one-half pint of the remaining milk, pouring slowly, and cook up again until it forms a soft ball, then slowly add the remainder of the milk, being careful to stir all over the bottom of the kettle so that it will not stick, and cook again until it will form into a good firm ball in cold water, but not brittle, remembering that your caramels will be, when cold, the same consistency as this last ball, so you can get it just about as you wish. Then take it off the fire, stir in the vanilla and any kind of nuts you desire, and scrape it out of the kettle on a greased slab, between bars, as directed for making vanilla caramels. When cold, they may be cut up and either wrapped, or just laid side by side on a slightly greased plate. If you make these caramels to sell, it would be well to add a piece of non-paraff about the size of an English walnut, when starting to cook. You may also make this a chocolate caramel, by adding enough grated chocolate, when you add the last half-pint of cream, to give it a good chocolate color. Do not have your fire too hot when cooking these, as they will scorch very easily, and also, stir continually from the time you start, till it is off the fire.