One cupful sugar (maple) and three-quarters of a cupful of cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard boil stage. Remove from fire, and turn on a greased tin.
VANILLA CARAMELS
Two level cups "Coffee C" brown sugar; one-half cup corn syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water. Add nuts and vanilla, remove from fire and pour at once into buttered tin. Do not stir caramels. When cold, remove from pan in one sheet and cut in squares. Wrap in wax paper.
CHOCOLATE CARAMELS
Put in a saucepan half a cupful each of molasses, white sugar and brown sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-boil stage. Then add a teaspoonful vanilla and turn it onto a buttered tin, making the paste an inch thick. Mark it into inch squares and cut before it is quite cold.
CHOCOLATE CARAMELS Mrs. E. A. Thompson
Two squares chocolate; one cup sugar; one cup molasses; one cup milk; one-half cup melted butter. Boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water. Do not stir, but shake the vessel while boiling. Pour into a buttered tin and check off into squares.
VANILLA CARAMELS
One cupful sugar and three-quarters of a cupful cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn on a greased tin.
KARO CARAMELS