These flavors may be used in either of the last two recipes--best
quality according to the first, second quality as to the second. Walnut,
cocoanut, etc., may be added for other flavors.
CHOCOLATE CARAMELS No. 1 Quality.
6 lbs. Best Sugar.
4 lbs. Glucose.
1-1/2 lbs. Pure Chocolate, Unsweetened.
2 quarts Sweet Cream.
1-1/2 lbs. Fresh Butter.
PROCESS.--Put the sugar and cream in the pan, stir it well together,
then add the glucose; let it boil to a stiff ball, ease the pan off the
fire a little and put in the butter in little pieces, then the
chocolate; keep stirring together; bring the mass through the boil, then
add extract of vanilla; remove the pan and pour contents on oiled slab,
making the sheet about 1/2 inch thick; mark deep with caramel cutter
when set; divide with sharp knife when cold and wrap in paper.
CHOCOLATE CARAMEL, No. 2 Quality.
5 lbs. Sugar.
3/4 lb. Fresh Butter.
1 quart of New Milk.
3/4 lb. Pure Chocolate, Unsweetened.
1/2 oz. Cream of Tartar.
PROCESS.--Melt the sugar in the milk, add the cream of tartar and boil
to the degree of ball; ease the pan a little off the fire and stir in
the butter and chocolate; bring the whole to a boil, add extract of
vanilla, then remove the pan and pour contents on the slab; mark and
separate as directed on last.