Chocolate Caramels.
1 cup rich, sweet cream.
1 cup brown sugar.
1 cup white sugar.
7 table-spoonfuls vanilla chocolate.
1 table-spoonful corn-starch, stirred into the cream.
1 table-spoonful of butter.
Vanilla flavoring.
Soda, the size of a pea, stirred into cream.
Boil all the ingredients except the chocolate and vanilla extract, half an hour, stirring to prevent burning. Reserve half of the cream and wet up the chocolate in it, adding a very little water if necessary. Draw the saucepan to the side of the range, and stir this in well; put back on the fire and boil ten minutes longer, quite fast, stirring constantly. When it makes a hard glossy coat on the spoon, it is done. Add the vanilla after taking it from the range. Turn into shallow dishes well buttered. When cold enough to retain the impression of the knife, cut into squares.
Marbled Cream Candy. (Good.)
4 cups white sugar.
1 cup rich sweet cream.
1 cup water.
1 table-spoonful of butter.
1 table-spoonful vinegar.
Bit of soda the size of a pea, stirred in cream.
Vanilla extract.
3 table-spoonfuls of chocolate—grated.
Boil all the ingredients except half the cream, the chocolate and vanilla, together very fast until it is a thick, ropy syrup. Heat in a separate saucepan the reserved cream, into which you must have rubbed the grated chocolate. Let it stew until quite thick, and when the candy is done, add a cupful of it to this, stirring in well.
Turn the uncolored syrup out upon broad dishes, and pour upon it, here and there, great spoonfuls of the chocolate mixture. Pull as soon as you can handle it with comfort, and with the tips of your fingers only. If deftly manipulated, it will be streaked with white and brown.