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Caramels

(1) Boil some syrup and flavor with either liquors, essences, or some strong extract of coffee; then hold it over a very slow fire in a saucepan in order to allow it to cook slowly for about two or three minutes; in this way it will acquire flavor, but little or no additional color. Oil a slab, pour the caramels on it, and when it has cooled a little, mark it with the back of a knife in the shape of a small square or lozenge. When quite cool, break in pieces. (2) Take one-fourth pound of chocolate broken up, two pounds of brown sugar, one-fourth of a pound of fresh butter and one-half pint of milk. Pour the milk into a preserving-pan and add the other ingredients to this. Allow it to boil for at least half an hour, stirring frequently. When it is done, a crust of sugar will form on the spoon and on the side of the pan. Pour in a tablespoonful of extract of vanilla or other flavoring; remove from the fire and stir rapidly until the caramel begins to thicken. Then pour it quickly into buttered-pans, and when nearly cold, cut into small squares.