• 2 pounds sugar.
• 1½ pounds glucose.
• 3 pints cream.
• 1 tablespoonful vanilla.

Put sugar, glucose and one pint of cream in the kettle, stir constantly before, and also after it commences boiling, until it will form in a soft ball when dropped in cold water. There is no exact degree necessary to which to cook this. Now add another pint of cream slowly, stir constantly and cook again to a soft ball, then slowly add the last pint of cream, and a piece of non-paraff about the size of a walnut, and cook again, being careful to stir all over the bottom of the kettle so that it will not stick, until it will form into a good firm ball in cold water, but not brittle, remembering that your caramels will be, when cold, the same consistency as this last ball, so you can get it just about as you wish. It is very unhandy to use a thermometer in making these, as they must be stirred continually from the time you put them on the stove until done. The non-paraff may be left out entirely if you wish, as that is simply put in to make them retain their shape after being cut up. In stirring it, do so very gently, but aim to cover the whole bottom of the kettle. If you stir it hard they might possibly sugar for you, and your only idea in stirring is to keep them from sticking. It is very essential to use glucose in order to make a good caramel. If you should overcook it and they are too brittle, or undercook it and they are too soft, the batch may be put back in the kettle with a little more milk or cream, and cooked again. If you have the iron bars we mentioned, grease your slab thoroughly and lay the bars on it so as to form a small square place. Then into your candy, just after taking it off the stove, stir in the vanilla, being careful not to stir it too much while adding this, but just enough to mix it in good, and pour on slab between the bars. Always make the square with the bars small enough as you will want your candy to fill it up level full in order to have your caramels the correct thickness, which should be about three-fourths of an inch. If you have not made the place large enough it is very easy to move one of the bars just a trifle in order to hold all your candy. But if you made the square too large, it is almost impossible to move the bars closer together after pouring your candy out. If you do not wish to use cream, you may use milk or part milk and part cream. If you use all milk add a little butter after the batch begins to boil. These caramels may also be made by simply using only two pints of cream or milk and cooking them twice, instead of three pints and cooking them three times, but are not so rich. If your batch should happen to grain and turn to sugar, put it back in the kettle with a little more glucose and another pint of cream or milk, stir over a slow fire to dissolve, then cook up as before. When these caramels are set or cold, mark them in perfect squares with a knife and one of the bars, then cut up with a large knife, in a sawing motion. If the milk curdles, do not stop stirring and set the batch off, but simply cook according to directions, and the curd will not show. These caramels should be wrapped in wax paper to prevent sticking together. The kettle may be scraped lightly, when pouring these caramels out.

CHOCOLATE CARAMELS.

Use the recipe for vanilla caramels and, just after you add the last pint of cream, add enough grated chocolate to give it a good chocolate color, and finish the same, adding the vanilla. Have the chocolate grated before starting to cook.

STRAWBERRY CARAMELS.

These caramels are very fine, especially when coated with chocolate. Make same as the vanilla caramel, excepting, when the batch is removed from the fire, color a deep red and flavor with strawberry.

NUT CARAMELS.

Any kind of nuts may be used. Hickory, almond, filbert, English and black walnuts, are especially good. Chop the nuts up a little with a knife, which makes them look prettier when the caramels are cut, then add to the batch just before pouring on the slab.

MAPLE CARAMELS.

• 1 pound maple sugar.
• 1 pound white sugar.
• 1½ pounds glucose.
• 3 pints cream.

Follow the directions exactly as given for vanilla caramels.

FULL CREAM CARAMELS.

• 1 pound sugar.
• 1 pound glucose.
• 1 pint milk or cream.
• 1 pint condensed milk.
• 1 tablespoonful vanilla flavoring.

A pint can of unsweetened condensed milk, will cost you about ten cents, and can be purchased of most any grocer. Condensed milk is an absolute necessity in this kind of a caramel, for two reasons, namely: to get the peculiar flavor, and to make it hold together, so that it need not be wrapped, by which it is distinguished from the ordinary caramel. Mix the sweet milk or cream and the condensed milk before starting to cook, and in referring to this, we will simply use the word milk. Put the sugar, glucose and one pint of the milk in a kettle, stir and cook until it will form a soft ball when dropped in cold water; then continue stirring and add one-half pint of the remaining milk, pouring slowly, and cook up again until it forms a soft ball, then slowly add the remainder of the milk, being careful to stir all over the bottom of the kettle so that it will not stick, and cook again until it will form into a good firm ball in cold water, but not brittle, remembering that your caramels will be, when cold, the same consistency as this last ball, so you can get it just about as you wish. Then take it off the fire, stir in the vanilla and any kind of nuts you desire, and scrape it out of the kettle on a greased slab, between bars, as directed for making vanilla caramels. When cold, they may be cut up and either wrapped, or just laid side by side on a slightly greased plate. If you make these caramels to sell, it would be well to add a piece of non-paraff about the size of an English walnut, when starting to cook. You may also make this a chocolate caramel, by adding enough grated chocolate, when you add the last half-pint of cream, to give it a good chocolate color. Do not have your fire too hot when cooking these, as they will scorch very easily, and also, stir continually from the time you start, till it is off the fire.

MEXICAN GRAIN CARAMELS.

• 1 pound sugar.
• 1 pound glucose.
• 1 quart sweet milk or cream.
• 1 pound center cream.
• 1 tablespoonful vanilla extract.

Put the sugar, glucose, and one-half of the cream in a kettle, stir and cook till it forms a soft ball when dropped in cold water, add one-half of the remaining cream, cook up again to a soft ball, then add the remaining half-pint of cream, stir and cook till it forms a good hard ball in cold water. Set off the stove, add the center cream and the vanilla, and stir in good. Rub the batch against the sides of the kettle with the paddle, until it gets pretty thick and grains, then pour out on a greased slab between bars, and let harden. It does not hurt to scrape out the kettle in making these caramels. After these caramels are hard or set, cut up with a sharp knife, by drawing it through the batch, instead of sawing as in other caramels, and after they stand a few hours to dry, after being cut, they may be piled up on a plate, as they will not stick together.