[Illustration: WALNUT CREAM CHOCOLATES.]
2-1/2 cups of granulated sugar,
1/2 a cup of condensed milk,
1/2 a cup of water,
3 or 4 tablespoonfuls of thick caramel syrup,
A little water,
1 teaspoonful of vanilla,
1/2 a pound of Baker's "Dot" Chocolate.
Put the sugar, condensed milk and water over the fire to boil, stir
gently but often, and let cook to the soft ball stage, or to 238°F. Pour
on a damp marble and let stand undisturbed until cold; turn to a cream,
then gather into a compact mass; cover with a bowl and let stand for
thirty minutes; then knead the cream; put it into a double boiler; add
the caramel syrup and the vanilla; stir constantly while the mixture
becomes warm and thin; add a tablespoonful or two of water, if
necessary, and drop the cream mixture into impressions made in
cornstarch. Use two teaspoons to drop the cream. When the candy is cold,
pick it from the starch. With a small brush remove the starch that
sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As
each piece is coated and dropped onto the oil cloth, set half an English
walnut meat upon the top.