THREE-LAYER CARAMELS.
Make a batch of No. 2 chocolate caramels and pour out on the slab very thin. Now melt 6 pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it, then pour it over the chocolate batch and spread it out thin and even; now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even; let remain until cold, then mark and cut. When cutting these caramels you will find the cream will not slide out, as with some caramels made from other recipes.
No. 1. OPERA CREAM.
For Opera Caramels.
Put 20 pounds of sugar in a clean copper kettle and add
1½ gallons cream,
1 teaspoonful cream of tartar.
Cook to 238° or 240°. Pour off on a damp slab and let remain until cool; then with a paddle cream it as other fondants and when done cover up with a damp cloth; let remain for one hour and it is ready for use.