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Raspberry Caramels

Put six pounds of sugar and one-half gallon of cream into a sugar-boiler, stir well, and add four pounds of glucose, boil for about fifteen minutes, stirring all the time. Add one and one-half pounds of butter, and boil it to the crack. Add two tablespoonfuls of raspberry extract, stir well, turn the mixture out onto a well-oiled plate, and allow it to cool. Mark it in the desired shapes, break it when cold, put the pieces away into bottles or boxes, and let them remain in a dry place until required for use.