Boil all the ingredients except the chocolate and vanilla extract, half an hour, stirring to prevent burning. Reserve half of the cream and wet up the chocolate in it, adding a very little water if necessary. Draw the saucepan to the side of the range, and stir this in well; put back on the fire and boil ten minutes longer, quite fast, stirring constantly. When it makes a hard glossy coat on the spoon, it is done. Add the vanilla after taking it from the range. Turn into shallow dishes well buttered. When cold enough to retain the impression of the knife, cut into squares.
Marbled Cream Candy. (Good.)
4 cups white sugar.
1 cup rich sweet cream.
1 cup water.
1 table-spoonful of butter.
1 table-spoonful vinegar.
Bit of soda the size of a pea, stirred in cream.
Vanilla extract.
3 table-spoonfuls of chocolate—grated.