No. 1. CARAMELS.
This recipe for caramels will stand up in the hottest weather and is the best one I have ever tried, and it gives satisfaction both to the trade and the proprietor.
CARAMELS.
Vanilla.
Put in clean copper kettle
4 pounds sugar,
3 pounds glucose,
4 oz. nucoa butter,
½ gallon cream.
Stir and cook over a slow fire to a soft ball, or 238°; then add one quart more cream and stir and cook to a good, firm ball, say about 242°; now add the other one quart of cream and stir until you get a good, hard ball; not to a crack, but a good, hard ball; pour on slab between iron bars; when cold, mark and cut.
No. 2. CARAMELS.
Chocolate Flavor.
Proceed same as with vanilla caramel No. 1, only when you add the last quart of cream add also ½ pound dark, bitter chocolate, and finish as with No. 1.