Cream Chocolates

Grate part of a cake of Baker's chocolate, and melt it over the fire, without the addition of water. Mix together confectioner's or pulverized sugar and a little cream, till it is of a thick consistency. Then form it into small balls, rolling each ball when made in fine sugar, and dip it into the chocolate (lukewarm), to form a neat coating on the outside. This can be done most easily by sticking the cream-ball on the end of a new wooden toothpick, or any equally tiny stick.

Chocolate Caramels (Sugar)

3 pounds sugar.

1 cake Baker's chocolate, grated.

1/4 pound butter.

1 cupful cream.

Set on the stove. Boil from fifteen to twenty minutes from the time it begins to boil. Stir constantly. Have ready buttered pans. Fill them at the fire, or the caramel will harden before you can pour it out. Cut into squares.

Another

1 pint milk. 3 pounds sugar. 1/2 pound butter.

1/2 pound chocolate (grated). 1 teaspoonful vanilla.

Put the milk, sugar and butter on to boil. When it begins to boil, pour a little of the mixture on the chocolate. Rub to a paste, and then pour it into the sauce-pan. Stir it without stopping, after this, and do not let it stop boiling once. When thick, add the vanilla and proceed as above.

Chocolate Caramels (Molasses)

Boil one quart of good New Orleans molasses until it hardens by dropping a little of it in water. Just before removing from the fire, add four ounces of chocolate, finely and uniformly grated.

Pour a thin layer into shallow pans slightly greased, and when the surface of the candy has become hardened a little, mark it, with a knife, into squares. The caramels may be flavored with vanilla if you like.

Another, 1/2 cake Baker's chocolate,

grated. 1/2 cupful milk. 2 cupfuls brown sugar.

1 cupful molasses. Butter size of a walnut. 1/2 teaspoonful vanilla (may be omitted).

Boil all except the vanilla over a slow fire for about thirty minutes, till it hardens when tested as above. Stir constantly. Add the vanilla just before pouring it into the pans.

Maple-Sugar Caramels

2 pounds maple sugar.

1 quart rich new milk.

Break the sugar into small bits, and put it into a large pan, to allow for boiling over. Add the milk, and set it on the fire ; stir without ceasing with a wooden spoon, in order to prevent its burning. To test whether it is done, drop a little into cold water. When it cracks apart, and seems brittle, it is done. Pour into shallow pans, previously buttered, and mark it in squares with a knife before it becomes quite cold.

The success of these favorite caramels depends upon their being boiled to exactly the right point, for which it is difficult to give a rule. The best I can give is, that when a spoonful dripped slowly will string and break apart in dropping it is done.

Jelly Drops

Crab-apple or any very firm jelly may be cut into small cubes, rolled thickly in granulated sugar, and laid in a cool, dry place for two or three days. The drops will then be ready to mix with other candies in a box; they are delicious and look pretty.

Stiff marmalade of any kind may be used in the same way.