Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/71

Rh caramels and stack in pans. This caramel will never stick or become stale.

ONYX CARAMELS.

Set on fire, stir and cook to soft ball, and add one quart cream and again cook to soft ball and add one quart condensed milk and cook to medium ball and add another quart condensed milk and cook to a good stiff ball. Remove from fire, flavor vanilla and add two pounds dry marshmallows and just partly stir in. Pour on greased slab between iron bars and spread out smooth.

The surface of the batch should have the appearance of a piece of onyx.

The main thing is not to stir the marshmallows in too much.

Also make in chocolate by using chocolate scrap in place of sugar.

YANKEE CARAMELS.

Make a batch of "Extra Fine Caramels" and flavor with vanilla and one tablespoonful ground nutmeg.

MAPLE CARAMELS.

Maple caramels can be made by using the formula for "Extra Fine Caramels" and substituting four pounds Canadian maple sugar in place of four pounds sugar.