90. CHOCOLATE CARAMELS.--When chocolate caramels are made, the chocolate should be added just before the cooking is finished. The amount of chocolate to be used may be varied to suit the taste, but 2 squares are usually considered sufficient for the quantities given in the accompanying recipe.

CHOCOLATE CARAMELS

Cook the molasses or maple sirup, the corn sirup, and the sugar with 1 cupful of the milk until the mixture will form a soft ball in cold water. Then add the remainder of the milk and cook until the mixture is thick. Add the butter, chocolate, and salt, and cook until a hard ball will form in cold water or a temperature of 248 degrees is reached, stirring constantly to prevent burning. Add the vanilla, pour on a buttered surface, cool, cut, and serve.

CREAM CANDIES

NATURES OF CREAM CANDIES

91. There are numerous varieties of cream candies, some of which must be made with great care while others may be made quickly and easily. For instance, fudge, penuchie, divinity, and sea foam are examples of cream candies that do not require long preparation, but these must generally be used up quickly, as they do not stay soft upon exposure to the air unless it is very moist. On the other hand, such cream candies as opera cream, fondant, center cream, and orientals require both care and time in their preparation. If these are properly looked after, they may be kept for some time. In fact, it is necessary that some of them stand for several days before they can be made into the numerous varieties to which they lend themselves.

The main point to consider in the preparation of all cream candies is that crystallization of the sugar, which is commonly called graining, must be prevented if a creamy mixture is to be the result. Candies of this kind are not palatable unless they are soft and creamy. However, no difficulty will be experienced in preparing delicious cream candies if the principles of candy making previously given are applied.