2301.—CARAMELS, CHOCOLATE, AMERICAN.
Ingredients.—1 teaspoonful of golden syrup, 1 teacupful of finely-grated chocolate, 1 teacupful of brown sugar, 1 teacupful of milk, 1 oz. of butter, 1 dessertspoonful of glycerine, ½ a teaspoonful of vanilla essence.
Method.—Place the syrup, butter, sugar and milk in a stewpan, bring to boiling point, and add the glycerine. Boil rapidly for about 10 minutes, then stir in the chocolate, replace the stewpan on the fire, and continue the boiling until, when a little is dropped into cold water, a hard ball is immediately formed. Turn into well-buttered or oiled tins, allow the preparation to remain until cold, then mark with a caramel cutter, and cut into squares.
2302.—CARAMELS, CREAM.
Ingredients.—1 lb. of sugar, ¼ of a lb. of glucose, 1 oz. of butter, 1½ gills of water, 1 gill of cream, caramel essence.
Method.—Dissolve the sugar in the water, add the glucose, and boil to 265°. Then add the butter and cream, and stir until the mixture again registers 265°. Remove from the fire, flavour to taste, and pour on to a well-oiled tin. When sufficiently firm mark with a caramel cutter, and when cold cut into squares, and wrap them in wax paper.
2303.—CARAMELS, RASPBERRY.
Ingredients.—2 lb. of granulated sugar, 1 oz. of butter, ½ a pint of cream, ½ a pint of water, 3 tablespoonfuls of glucose, raspberry essence, cherry-red colouring or carmine.
Method.—Put the sugar with the water into a stewpan; when dissolved stir in the glucose, and boil to the "ball" degree. Add the cream and the butter in small pieces, stir and boil until the syrup reaches the "crack" degree, then transfer the stewpan at once to a bowl of cold water, to arrest further cooking. Colour and flavour to taste, pour between bars on an oiled slab or into an oiled tin, and when sufficiently cool, cut into small squares by means of a caramel cutter or a slightly buttered knife, and wrap each caramel in wax paper.
2304.—CARAMELS STRAWBERRY.
Ingredients.—2 lb. of best lump sugar, 2 ozs. of honey, ¼ of an oz. of butter, ⅓ of a pint of cream, ¼ of a pint of water, strawberry essence, cherry-red colouring or carmine.
Method.—Place the sugar in a copper sugar boiler or stewpan, add the water, and when dissolved stir in the honey, cream and butter. Boil to the "crack," then stir in the flavouring essence and colouring ingredient, and pour on to an oiled slab. When set, cut into small
