Caramels à la Mexicana
Put one cup of granulated sugar in an iron skillet and stir constantly over a slow fire until the sugar is melted. As soon as the sugar becomes syrup, add one cup of rich milk or cream,[A] and stir until sugar is dissolved. Add, next, one cup, each, of granulated and light brown sugar and boil steadily until mixture forms a soft ball when tested in cold water. Take from the fire, add one cup of coarse chopped nut meats and stir to creamy consistency. Pour into shallow pans, lined with paraffine paper, spread smoothly about half an inch in thickness and mark into squares while warm.
[A] Dissolve the caramel in half a cup of boiling water, then add the cream or milk; by this means the liability of the milk or cream to curdle is lessened.—Editor.