Place in your kettle
4 pounds granulated sugar,
2 pounds glucose,
4 ounces nucoa butter,
½ gallon rich cream,
2 quarts canned strawberries.
Stir and cook over a slow fire to a soft ball, or 238°; then add 1 quart cream, then cook to a firm ball, or 242°; now add another quart of cream and stir until you get cooked to a good, hard ball; pour on the slab between iron bars. When cold mark and cut.
The strawberries not to be put in until the second quart of cream is added.
PINE APPLE CARAMELS.
Proceed the same as Strawberry Caramels, only use the same amount of grated pineapple instead of strawberry.
ABOUT FRUIT CARAMELS.
This is an exceptional fine eating confection and should not retail for less than 50 cents per pound. They can be made in the following flavors: Strawberry, pineapple, orange, peach, raspberry, plum and apricot.