Plain Vanilla Caramels
| Sugar (granulated), | 3 cups |
| Condensed milk, | 1 cup |
| Water, | 1 cup |
| Butter, | Size of an egg |
| Cream of tartar, | ½ teaspoon |
| Flavoring (vanilla), | 1 teaspoon |
Mother told Betsey she had heard that condensed milk was considered by some expert candy makers to give better results in caramels than cream.
To the condensed milk Betsey added the water and mixed thoroughly, then added the sugar. She let these boil, then added the butter and cream of tartar and continued the boiling until a little of the syrup, dropped in cold water, cracked between her thumb and finger.
It was then ready to take from the fire, add vanilla, pour in buttered pan, mark in squares when cool, cut with sharp knife when cold and wrap in waxed paper.