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Vanilla Caramels

Mix well together two pounds of the best white sugar, one ounce of gelatine dissolved in two-thirds a breakfast cupful of cold water, one-half ounce of pure paraffin wax, one-half pint of cream, and one pound of glucose (though, if the caramels are made in the summer time, the glucose may be reduced to eleven ounces). Put this mixture over the fire, and stir it constantly until, when a little is dried in cold water, it forms a ball if rolled through the fingers, then stir in a flavoring of vanilla, remove it from the fire, pour into well-buttered tins, let cool, and cut it into three-fourth inch squares. Wrap them separately in oiled paper, and keep them in a cool place until wanted.