YANKEE HONEY CARAMELS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.
Cook to a good, hard ball, not a crack; pour on slab; cool quick by moving it in cold place on slab, then pull on hook until quite spongy; when done flatten it out on slab the thickness of caramels; when cold mark and finish as other caramels.