By using pure maple, maple caramels may be made precisely as vanilla; the flavor of the maple sugar is sufficient without any artificial essence. These caramels will of course be dark.
RASPBERRY AND STRAWBERRY CARAMELS.
These flavors may be used in either of the last two recipes—best quality according to the first, second quality as to the second. Walnut, cocoanut, etc., may be added for other flavors.
CHOCOLATE CARAMELS No. 1 Quality.
6 lbs. Best Sugar.
4 lbs. Glucose.
1½ lbs. Pure Chocolate, Unsweetened.
2 quarts Sweet Cream.
1½ lbs. Fresh Butter.
Process.—Put the sugar and cream in the pan, stir it well together, then add the glucose; let it boil to a stiff ball, ease the pan off the fire a little and put in the butter in little pieces, then the chocolate; keep stirring together; bring the mass through the boil, then add extract of vanilla; remove the pan and pour contents on oiled slab, making the sheet about ½ inch thick; mark deep with caramel cutter when set; divide with sharp knife when cold and wrap in paper.
CHOCOLATE CARAMEL, No. 2 Quality.
5 lbs. Sugar.
¾ lb. Fresh Butter.
1 quart of New Milk.
¾ lb. Pure Chocolate, Unsweetened.
½ oz. Cream of Tartar.
Process.—Melt the sugar in the milk, add the cream of tartar and boil to the degree of ball; ease the pan a little off the fire and stir in the butter and chocolate; bring the whole to a boil, add extract of vanilla, then remove the pan and pour contents on the slab; mark and separate as directed on last.