VANILLA CARAMELS.
8 lbs. White Sugar.
2 lbs. Glucose.
1 lb. Fresh Butter.
2 Tins Condensed milk.
2 pints water.
Vanilla Flavoring.
Process.—Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and butter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the mass through the boil and pour out on greased slab, making the sheet about ½ inch thick; when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.
COCOANUT CARAMELS.
8 lbs. Sugar.
2 lbs. glucose.
1 lb. Fresh Butter.
1½ lbs. Desiccated Cocoanut, unsweetened.
2 Tins Condensed Milk.
2 pints water.
Process.—Melt the sugar in the water, add the glucose and boil up to ball 250; remove the pan to side, then stir in the butter, milk and cocoanut, bring through the boil, pour on slab or in frames about ½ inch thick; when set mark with caramel cutter; when cold separate and wrap in wax paper.
CLADS PATTERN COCOANUT GRATER.
Extra Strong, Two Graters. Clamps to Table or Bench, $1 50
Fig. 21.