Candies*

CHOCOLATE CARAMELS.
Six pounds of light brown sugar, one pound of
butter, one pound of chocolate, one pint of cream,
one pint of milk, paraffine as large as a walnut, one
teaspoonful of cream of tartar. Flavor with vanilla.
Put all the ingredients together and boil until it is
brittle in water ; flavor and pour into buttered tins
and mark in squares before it is quite cold.

CHOCOLATE CARAMELS. No. 2.

One pint of fresh milk, three ounces of chocolate,
grated, two pounds of granulated sugar, half a tea-
spoonful of cream of tartar. Stir until melted, then
add half a pint of cream, cook until the mixture is
brittle in ice water, then turn into a pan well greased
and mark in squares when almost cold.

CHOCOLATE CARAMELS. No. 3.

A quarter of a pound of chocolate, grated, one
large cup of granulated sugar, one cup of milk and a
heaping tablespoonful of butter, a quarter of a tea-
spoonful of cream of tartar. Boil all together, stir-
ring all the time, until the syrup hardens in cold
water, and just before taking from the fire add a tea-
spoonful of vanilla. Beat the syrup as soon as re-
moved from the fire, and keep it up until it is too stiff
to beat any longer if it is beaten a minute and a
half it will do well. Turn out of the saucepan into a
greased pan and before it is quite cold cut in squares.

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