1 pound sugar.
1 pound glucose.
1 pint milk or cream.
1 pint condensed milk.
1 tablespoonful vanilla flavoring.
A pint can of unsweetened condensed milk, will cost you about ten
cents, and can be purchased of most any grocer. Condensed milk is an
absolute necessity in this kind of a caramel, for two reasons, namely:
to get the peculiar flavor, and to make it hold together, so that it
need not be wrapped, by which it is distinguished from the ordinary
caramel. Mix the sweet milk or cream and the condensed milk before
starting to cook, and in referring to this, we will simply use the
word milk. Put the sugar, glucose and one pint of the milk in a kettle,
stir and cook until it will form a soft ball when dropped in cold
water; then continue stirring and add one-half pint of the remaining
milk, pouring slowly, and cook up again until it forms a soft ball,
then slowly add the remainder of the milk, being careful to stir all
over the bottom of the kettle so that it will not stick, and cook
again until it will form into a good firm ball in cold water, but not
brittle, remembering that your caramels will be, when cold, the same
consistency as this last ball, so you can get it just about as you
wish. Then take it off the fire, stir in the vanilla and any kind of
nuts you desire, and scrape it out of the kettle on a greased slab,
between bars, as directed for making vanilla caramels. When cold,
they may be cut up and either wrapped, or just laid side by side on a
slightly greased plate. If you make these caramels to sell, it would be
well to add a piece of non-paraff about the size of an English walnut,
when starting to cook. You may also make this a chocolate caramel, by
adding enough grated chocolate, when you add the last half-pint of
cream, to give it a good chocolate color. Do not have your fire too hot
when cooking these, as they will scorch very easily, and also, stir
continually from the time you start, till it is off the fire.