Pear Caramels
Place in a saucepan two cupfuls of light brown sugar, one cupful of corn syrup, half a cupful of good milk and one tablespoonful of butter. Boil for a few minutes, then add one cupful of preserved pears, half a cupful of chopped candied ginger and a fourth cupful of candied lemon peel. Boil to the hard ball stage, add one teaspoonful of orange flavor and pour into pans. When cold cut into squares. Peach caramels are made in the same manner, only instead of the candied ginger a cupful of chopped almonds is added, the orange or lemon peel is omitted and almond extract used.