This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Stir into 500 parts of cream 500 parts of white sugar. Put in a pan and cook, with continuous stirring, until it becomes brown and viscid. Now put in a baking tin and smooth out, as neatly as possible, to the thickness of, say, twice that of the back of a table knife and let it harden. Before it gets completely hard draw lines with a knife across the surface in such manner that when it is quite hard it will break along them, easily, into bits the size of a lozenge.
Cook to 320° F. 8 pounds best sugar in 2 pints water, with 4 pounds glucose added. Pour out on an oiled slab and add 5 pounds almonds, previously blanched, cut in small pieces, and dried in the drying room. Mix up well together to incorporate the nuts thoroughly with the sugar. When it has cooled enough to be handled, form into a round mass on the slab and spin out in long, thin sticks.
Place 5 pounds of sugar and 5 pounds of glucose in a copper pan, with water enough to dissolve the sugar. Set on the fire, and when it starts to boil add 5 pounds of ground figs. Stir and cook to 240° on the thermometer. Set off the fire, and then add 5 pounds of fine cocoanuts; mix well and pour out on greased marble, roll smooth, and cut like caramels.
Heat 10 pounds sugar and 8 pounds glucose in a copper kettle until dissolved. Add cream to the mixture, at intervals, until 2.5 quarts are used. Add 2.25 pounds caramel butter and 12' ounces parafHne wax to the mixture. Cook to a rather stiff ball, add nuts, pour out between iron bars and, when cool enough, cut into strips. For the white ones flavor with vanilla, and add 2 pounds melted chocolate liquor for the chocolate caramel when nearly cooked.