Caramels
One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large table spoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.--Mrs. S. T.
Caramels.
Three pounds white sugar, half a pound of chocolate, one pint milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.--Mrs. R. C.