Chocolate

Put into a saucepan a half cupful each of molasses, of white sugar and of brown sugar, a cupful of grated chocolate, and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-ball stage, then add a teaspoonful of vanilla and turn it onto an oiled slab between iron bars, or into a greased tin, having the paste an inch thick. Mark it in inch squares and cut before it is quite cold. Wrap each piece in paraffin paper.

Vanilla, Coffee, Maple

Put into a saucepan one cupful of sugar and three quarters of a cupful of cream. Stir constantly over a hot fire until it reaches the hard-ball stage; remove from the fire, add a teaspoonful of vanilla, and turn it onto an oiled slab between iron bars, or into greased tins, the same as directed for chocolate caramels. For coffee caramels use a half cupful of cream and a quarter of a cupful of strong coffee. For maple caramels use a cupful of maple syrup in place of sugar, and omit the vanilla.