Pour out on a platter and when
slightly cool beat until you have a creamy mass, then work and knead
with the hands until it is soft and smooth. Never boil but one pound of
sugar at a time no matter how much candy you intend making. Pack your
fondant all together in an earthen bowl and cover with a damp cloth
until the next day. Then shape into the desired forms. Use for all kinds
of French creams.

MEXICAN CARAMELS

Mrs. A. Donald Campbell

One cup granulated sugar; one large cup milk or cream; one-fourth
teaspoonful soda. Caramel the sugar and add soda to milk warmed; after
caramel is dissolved add two cups of brown sugar; do not let boil until
sugar is thoroughly dissolved; then boil until it hardens when dropped
in cold water. Add cup of nut meats.

COFFEE CARAMELS

One cupful sugar and one-half cupful cream and one-quarter cupful strong
coffee. Stir constantly over a hot fire, and turn on a greased tin.

MAPLE CARAMELS

One cupful sugar (maple) and three-quarters of a cupful of cream, placed
in a saucepan. Stir constantly over a hot fire until it reaches the hard
boil stage. Remove from fire, and turn on a greased tin.

VANILLA CARAMELS

Two level cups "Coffee C" brown sugar; one-half cup corn syrup;
two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn
syrup without stirring until hard ball forms when tried in cold water.
Add nuts and vanilla, remove from fire and pour at once into buttered
tin. Do not stir caramels. When cold, remove from pan in one sheet and
cut in squares. Wrap in wax paper.

CHOCOLATE CARAMELS

Put in a saucepan half a cupful each of molasses, white sugar and brown
sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir
the mixture constantly over the fire until it reaches the hard-boil
stage. Then add a teaspoonful vanilla and turn it onto a buttered tin,
making the paste an inch thick. Mark it into inch squares and cut before
it is quite cold.

CHOCOLATE CARAMELS

Mrs. E. A. Thompson

Two squares chocolate; one cup sugar; one cup molasses; one cup milk;
one-half cup melted butter. Boil on the top of stove over a brisk fire
until it becomes brittle when dropped in cold water. Do not stir, but
shake the vessel while boiling. Pour into a buttered tin and check off
into squares.

VANILLA CARAMELS

One cupful sugar and three-quarters of a cupful cream, placed in a
saucepan. Stir constantly over a hot fire until it reaches the h