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Chocolate Caramel

Place one and a half pounds granulated sugar in a copper basin, add ten ounces good chocolate, a pint thick cream, two gills raspberry syrup, a teaspoon vanilla essence, set the basin on brisk fire and constantly stir until sugar reaches the third degree. Remove, drop on a lightly oiled marble, keeping it one-third-inch in thickness by means of iron rods placed around. Let thoroughly cool off, remove rods, cut caramel in half-inch squares and wrap in small pieces of wax paper.