1 pound sugar.
1 pound glucose.
1 quart sweet milk or cream.
1 pound center cream.
1 tablespoonful vanilla extract.
Put the sugar, glucose, and one-half of the cream in a kettle, stir
and cook till it forms a soft ball when dropped in cold water, add
one-half of the remaining cream, cook up again to a soft ball, then add
the remaining half-pint of cream, stir and cook till it forms a good
hard ball in cold water. Set off the stove, add the center cream and
the vanilla, and stir in good. Rub the batch against the sides of the
kettle with the paddle, until it gets pretty thick and grains, then
pour out on a greased slab between bars, and let harden. It does not
hurt to scrape out the kettle in making these caramels. After these
caramels are hard or set, cut up with a sharp knife, by drawing it
through the batch, instead of sawing as in other caramels, and after
they stand a few hours to dry, after being cut, they may be piled up on
a plate, as they will not stick together.