3226. Chocolate Caramel

Place one and a half pounds granulated sugar in a copper basin, add ten ounces good chocolate, a pint thick cream, two gills raspberry syrup (No. 3214), a teaspoon vanilla essence, set the basin on brisk fire and constantly stir until sugar reaches the third degree. Remove, drop on a lightly oiled marble, keeping it one-third-inch in thickness by means of iron rods placed around. Let thoroughly cool off, remove rods, cut caramel in half-inch squares and wrap in small pieces of wax paper.

3227. Vanilla Caramel

Place one and a half pounds granulated sugar in a copper basin with three-quarters pint thick cream and a vanilla bean split in two, mix well until sugar is thoroughly dissolved, then set on the fire and boil until it attains the third degree. Remove vanilla, drop preparation on a lightly oiled marble, keeping one-third-inch in thickness by means of iron rods placed around it. Let thoroughly cool off, cut in half-inch square pieces, wrap in wax papers, and it will be ready for use. The vanilla caramels (or any other kind) can be flavoured with any kind of liquor if desired.

3228. Coffee Caramels

Coffee caramels are prepared same as vanilla caramels, only adding a gill strongly made coffee at beginning of operation.

3229. Tea Caramels

The above article is to be prepared in same manner as vanilla caramels (No. 3228) using, in addition, a gill very strongly made tea.

3230. Honey Caramels

Place in a copper basin two gills each thick honey and thick cream, a half gill Jamaica rum half teaspoon vanilla essence (No. 3236), the juice of half a sound lemon and two pounds granulated sugar, set basin on fire and stir with spatula until it reaches the third degree. Add two ounces good fresh butter and stir while boiling for three minutes longer. Drop on a lightly oiled marble, let thoroughly cool off, keeping one-third-inch thick by means of iron rods placed around it, then cut in half-inch squares, wrap in wax paper and use when desired.