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Vanilla Caramel

Place one and a half pounds granulated sugar in a copper basin with three-quarters pint thick cream and a vanilla bean split in two, mix well until sugar is thoroughly dissolved, then set on the fire and boil until it attains the third degree. Remove vanilla, drop preparation on a lightly oiled marble, keeping one-third-inch in thickness by means of iron rods placed around it. Let thoroughly cool off, cut in half-inch square pieces, wrap in wax papers, and it will be ready for use. The vanilla caramels (or any other kind) can be flavoured with any kind of liquor if desired.