Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/70

66 Place on the cream, stick side down and with a rolling pin roll down good and hard.

Cut with a good sharp knife.

COLLEGE CARAMELS.

First dissolve 20 oz. gelatine in 1 qt. hot milk and set one side.

Place in kettle

Cook to medium ball (test in cold water) and add one-half pound of any good paraffine substitute and three quarts cream and milk mixed.

Cook to medium ball and add the gelatine and milk and cook to the first snap or good firm ball.

Set off and add one ounce vanilla flavor and one and one-half pound almonds.

Stir until quite stiff, then roll out between iron bars and when cool cut as other caramels.

TURKISH CARAMELS.

Cook to firm ball and pour on greased slab.

When quite cold but still warm enough to handle place two pounds fondant on batch and knead all up together until smooth. Place between iron bars and roll out desired thickness and when cold cut in squares as other