Caramels have usually been sold wrapped in wax paper. This is necessary
when the goods are boiled very low and contain a large proportion of
glucose. Like other caramels the ingredients vary, but the following
will answer the purpose:--
7 lbs. White Sugar.
2 lbs. Glucose.
1/2 lb. Fresh Butter.
1 Tin Condensed Milk, or one quart Sweet Cream.
3 pints water.
Vanilla Flavoring.
PROCESS.--Boil the sugar, glucose and water to weak crack 285; remove
the pan from the fire, add the butter and milk, stir gently until
dissolved, add the flavoring just before the stirring is finished, then
pour contents on oiled slab; when cool enough cut with caramel cutter.
If required crinkly on top; run over the sheet with a corded rolling pin
just before cutting.
[Illustration: BUTTERCUP OR MIXED DROP MACHINE.
This Machine is used for Cutting Buttercups, and a large variety of
other Candies. Has saw teeth for making crimped edged buttercups. Very
quick working machine.