Same as Vanilla, except use six pounds of Sugar, six of Honey, and six of glucose.
PULLED CARAMELS.
Cook six pounds of Sugar and six pounds of glucose with six quarts of Cream and one-half pound of sweet butter to a Soft Crack; pour out on the slab, and when nearly cold, place on the hook and pull as white as possible, then form into a thin sheet on a slab and roll with a rolling-pin until of even thickness; mark and cut as other Caramels.
CHOCOLATE CARAMELS.
Use seven cans of Condensed Milk with one gallon of Cream; after mixing it, reserve one quart and add to the rest twelve pounds of Sugar, six pounds of glucose, and two Vanilla Beans; cook over a slow fire till about half done; then set off; break up one and a fourth pounds of Chocolate; put it into a basin with a little water; put on the fire, and when hot, add the one quart of Cream, a little at a time, until the Chocolate is dissolved; strain it into the batch; then set on the fire again, and cook to a Soft Crack.
CHOCOLATE CREAM CARAMELS.
Make a batch same as last, but only one-half the size; pour it out on the slab very thin; prepare about six pounds of cream by working very smooth, then with a rolling-pin roll it into a thin sheet, and spread it over one-half the batch; fold the other half of the batch over this and press it well down; mark with Caramel marker, and cut as other Caramels.
OPERA CARAMELS—VANILLA.
Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and scraped as before, one full spoon of cream tartar—add this after the batch has reached the boil; cook just to a Soft Ball, stirring all the time; pour out on a damp slab, made so by sprinkling on a very little water; when cold, cream it with a cream scraper, and after working it perfectly smooth, form the whole into a sheet about one-half inch thick, between iron bars and on wax paper; run the rolling-pin over it and mark with Caramel marker; after it remains on the slab an hour or so, cut into strips, three or four rows wide, and place in pans.