sugar
3/4 c. corn sirup
1/4 c. water
1-1/2 c. shelled nuts
Put the sugar, sirup, and water over the fire and stir until it boils.
Cover and cook until a hard ball will form or a temperature of 254 or
256 degrees is reached. Spread the nuts on a buttered slab or pan, and
to them add fruit or coconut if it is desired to use either of these.
Pour the hot sirup over this until it is about 1 inch in thickness. When
sufficiently cool, cut in pieces of any desirable size, using a quick,
sliding motion of the knife and pressing down at the same time. Break
into pieces when entirely cold and serve.
CARAMELS
87. NATURE OF CARAMELS.--Caramels are included among the popular
candies, and they may be made in many varieties. To plain vanilla
caramels, which are the simplest kind to make, may be added any
desirable color or flavor at the time they are removed from the fire. To
keep caramels from crystallizing after they are boiled, glucose in some
form must be used, and the most convenient kind to secure is corn sirup.
Then, too, caramels will cut more easily and will have less of a sticky
consistency if a small piece of paraffin is boiled with the mixture.
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