Glucose is used in some of the best of caramels; but with or without glucose the boiling should be continued to about 250° Fahr., the "hard-ball" stage. During the last of the cooking the candy must be stirred constantly, to avoid burning. When cooked it should be poured into rectangular pans of such size as will insure a thickness of three fourths an inch. When firm, but not quite cold, cut into small squares. The pans need be well buttered.

Chocolate Caramels Recipe

Stir together over the fire one cup of molasses, half a cup of granulated sugar and one fourth cup of water until the sugar is dissolved. Add two teaspoonfuls of butter and two squares, or ounces, of chocolate. Stir until the chocolate melts, then cook, without stirring, until a little tried in cold water may be formed into a hard ball. Flavor with a teaspoonful of vanilla. The fire must be quite low for the last of the cooking, or the mixture will burn. (See Caramels.)

Vanilla Caramels Recipe

Put over the fire two cups of granulated sugar, half a cup of cream, one fourth cup, each, of molasses and butter; stir until the sugar is dissolved, then let cook without stirring from fifteen to eighteen minutes, or until a hard ball may be formed in cold water. Flavor with a teaspoonful of vanilla, and beat until creamy. Substitute one fourth pound of melted chocolate for the molasses, if desired.

Vanilla Caramels With Glucose Recipe

Stir half a can of condensed milk into a cup of sweet cream or milk. When evenly blended, add three fourths pound of granulated sugar (one cup and a half) and six ounces of glucose. Cook over a slow fire, stirring constantly, until a little tried in ice water forms a hard ball that softens a little between the fingers. Flavor with a teaspoonful of vanilla.

Vanilla Caramels With Nuts Recipe

Add the meats from about a dozen English walnuts broken into halves.

Chocolate Caramels With Glycerine Recipe

1 cup of molasses. 1 tablespoonful of glycerine. 1 cup of sugar. 3 ounces of chocolate grated. 3 tablespoonfuls of butter. 1 teaspoonful of vanilla.

Cook according to directions for caramels, adding the chocolate near the last of the cooking.