The Candy Cook Book
as edges cool, fold towards center. As soon as cool enough to handle, pull until glossy, and cut into small pieces, using knife or scissors. Put on wax paper or on slightly buttered plate.
Caramels with Evaporated Milk
1½ cups sugar 1½ cups rich milk
1½ cups corn syrup 1½ cups evaporated milk
1 cup nuts
Mix the evaporated milk with the plain milk, and put one and one half cups of the mixture with sugar and corn syrup in a saucepan, and stir and cook until it will form a soft ball when tried in cold water. Continue stirring, and add slowly three fourths cup of the milk, cook again until it forms a soft ball, then slowly add remaining milk, stirring constantly all over the bottom of the saucepan so that candy will not stick. The fire should not be too hot, as the mixture burns easily. When it forms a firm ball of the consistency you wish for your caramels, remove from fire, add vanilla, and any kind of nuts you prefer. Scrape out into buttered pan, and cut when cold. Wrap in wax paper if desired.
Maple Caramels
⅔ cups maple sugar ½ cups corn syrup
⅔ cup white sugar 2 cups cream
