Jelly Caramels
Take two cupfuls of granulated sugar, one cupful rich cream, or if milk is used add a tablespoonful of butter, and one cupful of golden corn syrup. Boil to the hard ball stage then add a teaspoonful of vanilla, and pour into separate pans only about a third as thick as the usual caramels. Stiffen a glassful of any good jelly with a little gelatine melted in a little cold water. Pour this jelly when it begins to stiffen over one of the layers of caramel. Let stand until nearly cold, then remove the other layer of caramel from pan and place over the jelly. Let stand until perfectly cold, preferably over night, then cut into squares. Preserved fruits can be used instead of the jelly, and in this case, especially if the preserves are thick, no gelatine need be used.