Chocolate Caramels, No. 1

Light brown sugar, 3 pounds,

Chocolate, 1/2 pound,

Butter, 1/4 pound,

Cream, 1/2 cup,

Vanilla extract, 3 tablespoons.

Put into a porcelain kettle all except the vanilla and set it on the back of the stove and let it melt slowly - 2 hours is not too long, if you wish the candy to be rich and smooth.

When melted let it heat stronger, and boil for about 10 minutes, then try it in cold water, and if it forms a ball of the consistency of putty, take from the fire, and beat, adding the vanilla, then turn into a buttered dish, and when set, mark off in squares.

Chocolate Caramels, No. 2

Brown sugar, 1 pound,

Grated, unsweetened chocolate, 4 ounces,

Thick molassses, 1 teaspoon,

Butter, 2 ounces,

Sweet milk, 1/3 cup,

Vanilla extract, 20 drops.

The butter should be unsalted if possible. Put all the ingredients into the saucepan except the vanilla, and boil, stirring constantly, for 20 minutes. Try, by dropping a little in a cup of cold water, and as soon as it will form a ball, and does not discolor the water, remove the pan from the fire.

Add the vanilla, and beat with a wooden spoon till cool; then pour into a shallow tin pan that has been greased with butter, and allow it to harden. Before it is quite hard, cut into blocks with a sharp knife.