VANILLA CARAMELS, No. 2.

Twelve pounds of Sugar, six quarts of good Cream, two Vanilla Beans, and one pound of sweet b.u.t.ter; cook over a rapid fire to a good Crack; put the Sugar, two quarts of the cream and the beans on the fire; when it boils, add two quarts more of the cream; when it again reaches a boil, add the remaining two quarts; then, as it again comes to a boil, add two heaping spoons of cream of tartar.

MAPLE CARAMELS.

Use six pounds of A Sugar, six pounds of Maple Sugar, and six pounds of glucose; then proceed as for Vanilla, with the exception of the flavor.

STRAWBERRY CARAMELS.

Same as Vanilla No. 2; color red in the basin, and flavor before pouring out, with the extract of Strawberry.

COCOANUT CARAMELS.

Same as Vanilla; if cooking according to Vanilla No. 1, (as I always recommend,) add three grated Cocoanuts, when the batch has reached the Hard Ball. If by Vanilla No. 2, add the Cocoanuts at first, with the sugar and cream, using a little more cream of tartar than for Vanilla.

HONEY CARAMELS.

Same as Vanilla, except use six pounds of Sugar, six of Honey, and six of glucose.

PULLED CARAMELS.

Cook six pounds of Sugar and six pounds of glucose with six quarts of Cream and one-half pound of sweet b.u.t.ter to a Soft Crack; pour out on the slab, and when nearly cold, place on the hook and pull as white as possible, then form into a thin sheet on a slab and roll with a rolling-pin until of even thickness; mark and cut as other Caramels.

CHOCOLATE CARAMELS.

Use seven cans of Condensed Milk with one gallon of Cream; after mixing it, reserve one quart and add to the rest twelve pounds of Sugar, six pounds of glucose, and two Vanilla Beans; cook over a slow fire till about half done; then set off; break up one and a fourth pounds of Chocolate; put it into a basin with a little water; put on the fire, and when hot, add the one quart of Cream, a little at a time, until the Chocolate is dissolved; strain it into the batch; then set on the fire again, and cook to a Soft Crack.

CHOCOLATE CREAM CARAMELS.

Make a batch same as last, but only one-half the size; pour it out on the slab very thin; prepare about six pounds of cream by working very smooth, then with a rolling-pin roll it into a thin sheet, and spread it over one-half the batch; fold the other half of the batch over this and press it well down; mark with Caramel marker, and cut as other Caramels.

OPERA CARAMELS--VANILLA.

Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and sc.r.a.ped as before, one full spoon of cream tartar--add this after the batch has reached the boil; cook just to a Soft Ball, stirring all the time; pour out on a damp slab, made so by sprinkling on a very little water; when cold, cream it with a cream sc.r.a.per, and after working it perfectly smooth, form the whole into a sheet about one-half inch thick, between iron bars and on wax paper; run the rolling-pin over it and mark with Caramel marker; after it remains on the slab an hour or so, cut into strips, three or four rows wide, and place in pans.

OPERA CARAMELS--MAPLE.

Same as Vanilla, excepting use five pounds of Maple Sugar and five pounds of A Sugar, and a very small spoon cream tartar.

OPERA CARAMELS--CHOCOLATE.

Same as Vanilla, except reserve one quart of cream to dissolve one pound of Chocolate; strain this into the batch when half done; cook to a Soft Ball, and cream and shape as before.

NUT CARAMELS.

Cook same as Vanilla No. 1; add four pounds of Nuts, either Black Walnut, English Walnut, Hickory-nut or Brazil to the batch; when at a hard ball, or when the batch is done, pour out one-half between iron bars; scatter over it the Nuts, and cover them with what remains in the basin.

b.u.t.tER CUPS.

Ten pounds of Sugar, two quarts of water; when it boils add one-half pint New Orleans Mola.s.ses and small spoon of cream tartar (or seven pounds of Sugar and three of glucose); cook to 310; then add one pound of sweet b.u.t.ter, and stir until dissolved; pour out on a greased slab; before cooking the above, take about five pounds of Vanilla Cream, work smooth and place before the heater on the spinning table; keep turning it and working the heat into it until it is quite hot; now put the above on the fire, and when poured out and cool as candy we intend to pull; spread it out into a sheet about one inch thick, twelve or fourteen inches wide, and sixteen in length; place the warm cream, having formed it into a roll, on the center of the batch lengthwise; now fold the covering over the cream making the edges meet; roll before the heater until warm, sufficient to work nicely; then spin out as stick candy, and mark with Caramel marker.

HICKORY-NUT CUPS.

Chop fine one and one-half pounds of Hickory-nuts; place them on the spinning table before the heater with four pounds of Cream; as the Cream gets warm, work the nuts through it; when all are worked in, put on ten pounds of Sugar and a small spoon of cream tartar; cook until Sugar just begins to turn, or about 330 by the thermometer; then pour out at once; when sufficiently cold, place on the hook and pull until it has a white satin appearance; then remove from the hook and form into shape as for b.u.t.ter Cups; place the cream across the center and fold over the batch, making the edges meet; then spin out as before.

To make a center that will chew, cook two pounds of Sugar and three of glucose to a hard ball; pour on the slab, and work into it one and one-half pounds of chopped-up Hickory-nuts. One-fourth of a pound of sweet b.u.t.ter, and one Vanilla Bean may be added, while cooking, if desired. A very nice center may be made by cooking one gallon best New Orleans Mola.s.ses to a hard ball, over a slow fire; pour out on the slab, and work in chopped-up Hickory-nuts, Walnuts, or Cream Nuts. Another popular center is made by running through a Cocoanut grater a quant.i.ty of fresh Figs, and then working into them powdered Sugar sufficient to form a smooth paste.

NECTAR CUPS.

Same as Hickory-nut Cups, except make a center of almond paste, colored light green; when on the slab, add to the clear batch a few drops of red color, some Nectar flavor, and fold all together, pull on the hook to a bright pink, and finish as before.

WALNUT CUPS.

Same as Hickory-nut Cups, with the exception of the Nuts.

COCOANUT CUPS.

Prepare a center by cooking two pounds of Sugar and three of glucose to a Crack, or 260; add two grated Cocoanuts; stir a moment, and pour out on the slab; fold up and keep warm at the heater; put on the fire ten pounds of Sugar, small spoon of cream tartar, and cook until Sugar begins to turn; then add one-fourth of a pint of New Orleans Mola.s.ses; stir a moment, pour out and finish as before. You may use for center a small batch of j.a.panese Cocoanut cooked to a ball.

CHOCOLATE CUPS.

Use for a center five pounds of Vanilla Cream; cook a covering same as for Hickory-nut Cups; when on the slab, pour over the batch three-fourths of a pound melted Chocolate; fold together and work the Chocolate thoroughly through the batch; finish as before.

LEMON OR SOUR CUPS.

Make a center from five pounds of Sugar and a heaping spoon of cream tartar, or three pounds of glucose and three of Sugar; cook to a Hard Ball; when on the slab, add one-fourth of a tumbler of paste, made of tartaric acid (same as Lemon Drops); prepare the covering same as Hickory-nut Cups; color yellow; pull on the hook; flavor Oil Lemon and finish as before.