Choice Caramels Recipe 1 ingredients

• 1 pound of sugar (2 cups)
• ½ pound of butter (1 cup)
• 1 pound of glucose (¾ cup)
• 1 pint of cream

To prepare this Choice Caramels Recipe 1, first put the sugar, glucose, butter and half of the cream over the fire and stir until the mass boils throughout. Then stir in gradually - so as not to stop the boiling - a second cup of cream. Put in the sugar thermometer, and let the mixture boil, stirring every three or four minutes, until the thermometer registers 250 deg F. Then stir in a teaspoonful of vanilla, and turn the candy into two brick-shaped bread-pans, nicely buttered, or onto an oiled marble between steel bars, to make a sheet three-fourths an inch thick. When nearly cold, cut in cubes. Roll these at once in waxed paper or let stand twenty-four hours to dry off. Without a thermometer boil the mass to a pretty firm hard ball. No better caramels can be made. The time of boiling varies, but often an hour is required. In summer the caramels will hold their shape better if boiled from two to four degrees higher.