7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor with clove, and pour on slab; fold up the edges and knead the batch good until it turns a nice brown color, then as quickly as possible roll out thin and mark both ways with a caramel cutter; when cold break apart.
YANKEE HONEY CARAMELS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.
Cook to a good, hard ball, not a crack; pour on slab; cool quick by moving it in cold place on slab, then pull on hook until quite spongy; when done flatten it out on slab the thickness of caramels; when cold mark and finish as other caramels.
YANKEE NUT CARAMELS.
Proceed as with above, and when done pulling add 2 pounds nuts—knead in any kind of nuts you wish—and roll between iron bars, thickness of caramels.