STRAWBERRY FRUIT CARAMELS.
Place in your kettle
4 pounds granulated sugar,
2 pounds glucose,
4 ounces nucoa butter,
½ gallon rich cream,
2 quarts canned strawberries.
Stir and cook over a slow fire to a soft ball, or 238°; then add 1 quart cream, then cook to a firm ball, or 242°; now add another quart of cream and stir until you get cooked to a good, hard ball; pour on the slab between iron bars. When cold mark and cut.
The strawberries not to be put in until the second quart of cream is added.