No. 3. CARAMELS.
Maple.
Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar instead of the white, and finish as with No. 1 caramel.
No. 4. CARAMELS.
Proceed as with No. 1 vanilla caramels, only when the batch is done set it off and stir in whatever kind of nuts or fruit you may wish before you pour it off. You can use figs or Brazil nuts chopped up fine; or almonds, pecans, cocoanut, in fact anything in the line of nuts or fruit you may have in the shop.
THREE-LAYER CARAMELS.
Make a batch of No. 2 chocolate caramels and pour out on the slab very thin. Now melt 6 pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it, then pour it over the chocolate batch and spread it out thin and even; now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even; let remain until cold, then mark and cut. When cutting these caramels you will find the cream will not slide out, as with some caramels made from other recipes.