Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/68

64 EXTRA FINE CARAMEL.

Place in kettle

Stir and cook to soft ball and add 1 quart cream and cook to soft ball and add another quart cream and cook to firm ball.

Remove from fire and flavor with vanilla, ½ lb. liquid chocolate or any flavor desired and pour out between iron bars three-quarter inch thick.

Cut in squares when cold and wrap in wax paper.

FINE CARAMEL FOR WARM WEATHER.

Place in a pan of cold water 4 sheets gelatine, and mix 5 oz. corn starch with a glass of water and set both one side.

Place in kettle

Set on the fire and stir briskly until all is dissolved and boiling good. Then add one quart cream and one quart condensed milk, and cook to a medium ball is formed when tested in cold water. Then add one quart cream, one quart condensed milk and again cook to medium ball when tested in cold water. Then add one quart cream, one quart condensed milk and again cook to medium ball. Then add one quart condensed milk, the starch water