[Illustration: CHOCOLATE NUT CARAMELS.]
2 cups of granulated sugar,
1-1/2 cups of glucose (pure corn syrup),
2 cups of cream,
1 cup of butter,
3 or 4 squares of Baker's Chocolate,
1-1/2 cups of English walnut meats,
2 teaspoonfuls of vanilla extract.
Put the sugar, glucose, _one_ cup of the cream and the butter over the
fire; stir and cook until the mixture boils vigorously, then gradually
add the other cup of cream. Do not allow the mixture to stop boiling
while the cream is being added. Cook until the thermometer registers
250° F., stirring gently--move the thermometer, to stir beneath
it--every four or five minutes. Without a thermometer boil until--when
tested by dropping a little in cold water--a hard ball may be formed in
the water. Remove from the fire, add the chocolate and nuts and beat
until the chocolate is melted; beat in the vanilla and turn into a
biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an
inch thick. When nearly cold turn from the pan and cut into cubes.