Vanilla Cream Caramels, or with Tea or Coffee

Set a pound of sugar in a copper pan to melt with three-quarters of a pint of cream, adding a split vanilla bean; stand the pan on a brisk fire and stir steadily until cooked to "large ball" (No. 171), then pour it in a square formed on the marble with slightly oiled square iron rods, having it the same thickness as the chocolate caramels. When cold cut out and wrap in waxed papers, finishing them exactly the same as the chocolates. These caramels can be flavored with tea or coffee, proceeding as for the above, only using one pound of sugar, two gills of cream and a gill and a half of infused tea or coffee.