Chocolate Nut Caramels
| Chocolate, | 4 squares |
| Sugar (brown), | 1 cup |
| Corn syrup, | 1 cup |
| Milk, | 1 cup |
| Butter, | 1 heaping tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Walnut meats (cut in pieces), | 1 cup |
As soon as the chocolate, sugar, corn syrup and milk had cooked long enough so that a little tried in cold water formed a hard ball, Betsey added the butter to the mixture before removing from the fire. When she removed the saucepan she added the vanilla and nuts, poured into a buttered pan, marked in squares when sufficiently cool, cut with a sharp knife when cold and wrapped in waxed paper.
Betsey found that all candies worth eating took time, patience and care to make, yet she never seemed to tire of making them. Her enthusiasm was just as fresh at each lesson and mother felt well repaid for her time and trouble.
To be sure, Betsey had some failures, as most little girls do, but she was never discouraged and kept on practising until she had mastered every recipe.
CHAPTER V
CREAM CANDIES—UNCOOKED
The candies that were made without cooking were a constant source of delight, for Betsey learned so many different ways of combining them.