[Illustration: PLAIN CHOCOLATE CARAMELS.]
2-1/2 cups of sugar,
3/4 cup of glucose, (pure corn syrup),
1/2 a cup of butter,
1/8 a teaspoonful of cream of tartar,
2-1/2 cups of whole milk, (not skimmed),
2-1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk
over the fire, stir constantly, and when the mass has boiled a few
moments, gradually stir in the rest of the milk. Do not let the mixture
stop boiling while the milk is being added. Stir every few moments and
cook to 248° F., or, until when tested in cold water, a hard ball may be
formed; add the chocolate and vanilla and beat them thoroughly through
the candy, then turn it into two bread pans. When nearly cold cut into
squares.