Vanilla Corn Syrup Caramels
| Sugar (granulated), | 1 cup |
| Corn syrup, | 1 cup |
| Water, | ¼ cup |
| Vinegar, | ¼ cup |
| Butter, | 2 tablespoons |
| Flavoring (vanilla), | 1 teaspoon |
After Betsey put the sugar, corn syrup, water and vinegar in the saucepan she let them boil six minutes before adding the butter, then let them continue to boil until they formed a soft ball when tried in cold water. Taking the candy from the fire, she stirred in the vanilla and sometimes one half cup of candied cherries cut in halves, reheated the candy, then turned into a buttered pan.
When the candy was cool Betsey marked it in squares but did not cut it until it was quite cold. She used a firm, sharp knife, then wrapped each caramel in waxed paper.