Caramels

Vanilla -

2 cups sugar

1/2 cup corn sirup

1/2 cup milk

1 teaspoon vanilla

4 tablespoons butter 1 cup cream or condensed milk

Cook the ingredients, except the vanilla, to the stiff-ball stage, or 246° F. Remove from the fire, add the vanilla and pour into a buttered pan. When it is cold, turn it out of the pan and cut it into squares.

Chocolate - Use the same ingredients as for vanilla caramels but reduce the cream or condensed milk to one-half cup and add three squares of chocolate. Break the chocolate in small pieces, add to the other ingredients and proceed as for vanilla caramels.

Molasses Taffy

2 cups molasses

1 cup granulated sugar

3/4 cup water

1/8 teaspoon soda

4 tablespoons butter or other fat 1/2 teaspoon vanilla

Cook the molasses, sugar and water slowly to the hard-ball stage (260° F.) stirring during the latter part of the cooking to prevent its burning. Remove from the fire, add the fat, soda and vanilla and stir enough to mix. Pour into a greased pan and, when cool enough to handle, pull it until it becomes light in color. Stretch it into a long rope and cut with scissors into small pieces.

White Taffy

2 cups granulated sugar

1/2 cup water

1 teaspoon glycerin

2 1/2 tablespoons vinegar

1 teaspoon lemon or vanilla extract

Boil the sugar, water, glycerin and vinegar to the hard-ball stage (260° F.). Add flavoring. Pour on to a greased platter. When cool enough to handle, pull until very white, stretch into a long rope, and cut into short pieces.

Nougat

2 cups sugar 1/3 cup corn sirup 1 cup water 4 egg-whites

1 teaspoon vanilla

1 1/2 cups nut-meats

1/2 cup candied cherries

Boil together half of the sugar, half of the water and half of the corn sirup to the stiff-ball stage (246°- 250° F.). Remove the sirup from the fire and pour it slowly over the well-beaten whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the stiff-ball stage. Remove and add at once to the first mixture, beating while adding. When cool, add the vanilla, nut-meats and candied cherries and pour into buttered pans. Smooth over the surface and let it stand over night before cutting. In the morning cut and wrap in waxed paper.

Butterscotch

1 cup granulated sugar 1 cup brown sugar 1/4 cup light corn sirup 1 cup water

1/3 cup butter 1 teaspoon vanilla or lemon extract

Put sugar, sirup and water into a saucepan and set over direct heat. Stir until the sugar is dissolved, then cook without stirring to the stiff ball stage (250° F.). Add fat and cook to the medium crack stage (280° F.), for soft butterscotch, or to the hard crack stage (300° F.) for brittle candy. Remove from fire, add the flavoring and pour on a greased slab. Mark while still warm and when cold break into pieces.