Same as Vanilla, excepting use five pounds of Maple Sugar and five pounds of A Sugar, and a very small spoon cream tartar.
OPERA CARAMELS—CHOCOLATE.
Same as Vanilla, except reserve one quart of cream to dissolve one pound of Chocolate; strain this into the batch when half done; cook to a Soft Ball, and cream and shape as before.
NUT CARAMELS.
Cook same as Vanilla No. 1; add four pounds of Nuts, either Black Walnut, English Walnut, Hickory-nut or Brazil to the batch; when at a hard ball, or when the batch is done, pour out one-half between iron bars; scatter over it the Nuts, and cover them with what remains in the basin.
BUTTER CUPS.
Ten pounds of Sugar, two quarts of water; when it boils add one-half pint New Orleans Molasses and small spoon of cream tartar (or seven pounds of Sugar and three of glucose); cook to 310°; then add one pound of sweet Butter, and stir until dissolved; pour out on a greased slab; before cooking the above, take about five pounds of Vanilla Cream, work smooth and place before the heater on the spinning table; keep turning it and working the heat into it until it is quite hot; now put the above on the fire, and when poured out and cool as candy we intend to pull; spread it out into a sheet about one inch thick, twelve or fourteen inches wide, and sixteen in length; place the warm cream, having formed it into a roll, on the center of the batch lengthwise; now fold the covering over the cream making the edges meet; roll before the heater until warm, sufficient to work nicely; then spin out as stick candy, and mark with Caramel marker.
HICKORY-NUT CUPS.