Chapin Chocolate Caramels

3 tablespoons butter 3/4 cup cream 1 cup sugar.

1 cup molasses.

4 squares unsweetened chocolate.

1/2 teaspoon vanilla.

Melt butter in a Scotch kettle and add cream, sugar and molasses. Bring to the boiling point and add chocolate, balancing it on a large wooden spoon, that it may melt gradually with no danger of its burning on the kettle. Continue the boiling, stirring occasionally, until a firm ball may be formed when mixture is tried in cold water. Add vanilla and turn into a buttered pan, having the mixture three-fourths inch in depth. When nearly cold, cut in cubes, using scissors or a sharp knife. Wrap in squares of paraf-fine paper and let stand in a cold place to harden.

Chapin Chocolate Caramels.

Chapin Chocolate Caramels. - Page 359.

Nut Chocolate Caramels

To Chapin Chocolate Caramels add one cup blanched and chopped almonds or chopped English walnut meats, just after taking from fire.

Vanilla Opera Caramels

1 pound confectioners' sugar cup butter.

2/3 cup milk.

1 teaspoon vanilla.

Melt butter in saucepan, add sugar and milk, bring to the boiling point and let boil until mixture, when tried in cold water, will form a soft ball. Remove from range, add vanilla and beat until creamy. Turn into a buttered pan, cool slightly and cut in squares.

Chocolate Opera Caramels

To Vanilla Opera Caramels add two squares unsweetened chocolate after the boiling point is reached.

Nut Opera Caramels

To Vanilla Opera Caramels add one cup chopped English walnut meats as soon as mixture is removed from range.

Smith College Caramels

2 tablespoons butter 2 cups brown sugar 2 tablespoons molasses.

1/2 cup milk 4 squares unsweetened chocolate.

1 teaspoon vanilla.

Put butter in saucepan and when melted add sugar, molasses and milk. Bring to the boiling point, add chocolate, and stir constantly until chocolate is melted. Let boil until mixture when tried in cold water will form a firm ball. Add vanilla, turn into a buttered tin, cool slightly, and cut in squares.

Raisin Opera Caramels

2 cups light brown sugar 1/8 cup thin cream.

1/2 cup raisins.

Put sugar and cream in saucepan, bring to the boiling point and let boil until a soft ball may be formed when mixture is tried in cold water. Turn on a marble slab or into a large platter, cool slightly and work with a wooden spatula or large wooden spoon until creamy. Add raisins, seeded and cut in pieces and spread evenly in a buttered pan, using the hands, having mixture three-fourths inch in depth. Cool and cut in cubes, using a small knife.

Raisin Opera Caramels.

Raisin Opera Caramels.-Page 361.

Stretched Chocolate Caramels

2 cups sugar.

1/2 cup boiling water.

1/3 teaspoon cream-of-tartar.

1/2 teaspoon glycerine 1 1/2 squares unsweetened chocolate.

2 tablespoons heavy cream.

Put first four ingredients in saucepan, bring to the boiling point and let boil, without stirring, until mixture will become brittle when tried in cold water. When nearly cooked, add cream and chocolate. Turn on a buttered platter, and as edges cool, fold towards centre. As soon as cool enough to handle, pull until glossy, and cut in small pieces, using a knife or scissors. Put in paraffine paper or on slightly buttered plate.