Open eight cans of Condensed Milk, (Osprey Brand, is the best, manufactured by Canfield Condensed Milk Co., Baltimore, Md.; when this can not be procured, use Eagle Brand); empty cans into one gallon of sweet Cream, and stir until all is of one consistency; reject all small lumps that may be in the milk, as they will settle at the bottom, and burn the batch; now add to the mixture twelve pounds of Sugar and six pounds of glucose; put on the fire, and when it begins to boil, split three Vanilla Beans to the stem, and scrape out the centers; tie the beans together at one end, and add them, with the scrapings, to the batch; cook over a slow fire, to a Soft Crack, stirring all the time; pour out and remove the beans. In case the extract of Vanilla is used, add it just before pouring out on the slab.
VANILLA CARAMELS, No. 2.
Twelve pounds of Sugar, six quarts of good Cream, two Vanilla Beans, and one pound of sweet Butter; cook over a rapid fire to a good Crack; put the Sugar, two quarts of the cream and the beans on the fire; when it boils, add two quarts more of the cream; when it again reaches a boil, add the remaining two quarts; then, as it again comes to a boil, add two heaping spoons of cream of tartar.
MAPLE CARAMELS.
Use six pounds of A Sugar, six pounds of Maple Sugar, and six pounds of glucose; then proceed as for Vanilla, with the exception of the flavor.
STRAWBERRY CARAMELS.
Same as Vanilla No. 2; color red in the basin, and flavor before pouring out, with the extract of Strawberry.
COCOANUT CARAMELS.
Same as Vanilla; if cooking according to Vanilla No. 1, (as I always recommend,) add three grated Cocoanuts, when the batch has reached the Hard Ball. If by Vanilla No. 2, add the Cocoanuts at first, with the sugar and cream, using a little more cream of tartar than for Vanilla.
HONEY CARAMELS.