(1) Boil some syrup and flavor with either liquors, essences, or some strong extract of coffee; then hold it over a very slow fire in a saucepan in order to allow it to cook slowly for about two or three minutes; in this way it will acquire flavor, but little or no additional color. Oil a slab, pour the caramels on it, and when it has cooled a little, mark it with the back of a knife in the shape of a small square or lozenge. When quite cool, break in pieces.

(2) Take one-fourth pound of chocolate broken up, two pounds of brown sugar, one-fourth of a pound of fresh butter and one-half pint of milk. Pour the milk into a preserving-pan and add the other ingredients to this. Allow it to boil for at least half an hour, stirring frequently. When it is done, a crust of sugar will form on the spoon and on the side of the pan. Pour in a tablespoonful of extract of vanilla or other flavoring; remove from the fire and stir rapidly until the caramel begins to thicken. Then pour it quickly into buttered-pans, and when nearly cold, cut into small squares.

Orange Caramels

Peel the oranges carefully, removing all the white part of the rind; separate them into sections without breaking the skin and lay them in confectioners' sugar for a short time. Make a syrup of loaf sugar and very little water, boil it till a very little of it tried in water is brittle, then dip the pieces of orange separately and quickly into it and lay them on a well-oiled tray to dry. They should be very carefully removed from the trays when dry, as the caramel is easily broken.

Philadelphia Caramels

Put three and one-half pounds of sugar into a sugar-boiler with one-fourth of a pound of butter, one-fourth teaspoonful of cream of tartar, a quarter of a pound of cocoa paste, and one ounce of white wax of paraffin; pour in one pint of rich cream, and boil over a clear fire to the crack. Have ready a well-greased marble slab with iron bars on it, pour over the mixture, and let it get cold. Cut it into cubes or other shapes, wrap them up separately in wax paper, and lay them away in boxes.

Raspberry Caramels

Put six pounds of sugar and one-half gallon of cream into a sugar-boiler, stir well, and add four pounds of glucose, boil for about fifteen minutes, stirring all the time. Add one and one-half pounds of butter, and boil it to the crack. Add two tablespoonfuls of raspberry extract, stir well, turn the mixture out onto a well-oiled plate, and allow it to cool. Mark it in the desired shapes, break it when cold, put the pieces away into bottles or boxes, and let them remain in a dry place until required for use.

Vanilla Caramels

Mix well together two pounds of the best white sugar, one ounce of gelatine dissolved in two-thirds a breakfast cupful of cold water, one-half ounce of pure paraffin wax, one-half pint of cream, and one pound of glucose (though, if the caramels are made in the summer time, the glucose may be reduced to eleven ounces). Put this mixture over the fire, and stir it constantly until, when a little is dried in cold water, it forms a ball if rolled through the fingers, then stir in a flavoring of vanilla, remove it from the fire, pour into well-buttered tins, let cool, and cut it into three-fourth inch squares. Wrap them separately in oiled paper, and keep them in a cool place until wanted.

Chestnut Glace With Caramel

Select one quart of chestnuts, slit the skins with a knife, place them in a frying-pan on a slow fire, and roast them, but do not allow them to get brown, then remove the skins. When they are quite cold, stick a wooden peg or splint into each chestnut. Boil one pound of loaf sugar in a pint of water, and dip each chestnut into it. Try the sugar by dipping a skewer first into the sugar and then in cold water; if it comes off easily, it will not stick to the teeth. In a broad flat basin, put some brown sugar, and push the ends of the skewers into it, leaving the chestnuts uppermost to drain, and when they are cold, arrange them tastefully on a compote-dish.

Chestnut Glaces With Sugar

Into a stewpan partly filled with water put one-half pound of crushed loaf-sugar, not having more water than the sugar will absorb, and boil it to the crack. Then boil the requisite quantity of chestnuts until soft, and peel them, taking care not to break them. Take them on the point of an iron skewer, one at a time; dip them first into the syrup and then, quickly, into cold water. As the chestnuts are done, slip them, off the skewer onto a wire sieve, and dry them in a warm place.