CARAMELS

CHOCOLATE CARAMELS

Use one cupful of New Orleans molasses, two cupfuls of brown sugar, one-fourth cupful of milk, one cupful unsweetened chocolate, two ounces of butter, and a half teaspoonful of vanilla; mix all together, boil over a slow fire and test until it cracks when dropped into cold water; then pour out onto shallow pans to harden. When partly cold use a greased knife and cut into small squares. When hard break the caramels apart and wrap each in a waxed paper.

STRAWBERRY CARMELS

Beat to a Cream three ounces of butter, add a cupful of brown sugar, stir in a cupful of New Orleans molasses and a cupful of cream ; flavor with strawberry juice; mix together and proceed precisely as for Chocolate Caramels.

VANILLA CARAMELS

Proceed as for Strawberry Caramels, using a teaspoon of vanilla instead of strawberry juice.

NUT CARAMELS

Proceed precisely the same as for Strawberry Caramels, and when the mixture is cooked to the "crack" degree, stir in a half-pound of finely-chopped nuts; then finish as directed for Straw­berry Caramels. Any kind of mixed nuts will answer the purpose, but English walnuts and almonds mixed in equal proportion answer the purpose best.

MAPLE SUGAR CARAMELS

Boil to the “crack” degree a half-pound of maple sugar, a half-pound of brown sugar, adding enough water to moisten thorough­ly; then add a half-cupful of cream, and butter the size of an egg; boil up again to the "crack" degree. Pour out and finish as directed for Chocolate Caramels.
 
COFFEE CARAMELS

Take a cupful of New Orleans molasses and a cupful of brown sugar, put over a fire, stir until the sugar is dissolved, then boil slowly to the "soft ball" degree, add a chunk of butter the size of a small eggy four teaspoonfuls of extract of coffee and continue boiling to the "crack" de­gree. Pour into shallow pans, and when partly cold, cut into small squares, and let stand until hard.

COCOANUT CARAMELS

Into a half cup of milk grate enough cocoanut to come up to the level of the milk. Beat the white of an egg, add a tablespoonful of flour and a quarter-cupful of sugar, then stir in the cocoa-nut and bake in moderate heat twenty minutes. Finish the same as for Chocolate Caramels.

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