(3643). Chocolate Cream Caramels (Caramels A La Creme Au Chocolat)

Melt twelve ounces of chocolate in a copper pan with a pint and a half of good cream and half a pint of fruit syrup well flavored with vanilla, then add a pound and a half of sugar. Stand the pan on a hot fire and when the liquid begins to boil stir it vigorously with a spatula until it reaches "largeball" (No. 171), then pour it on a slightly oiled marble to half an inch in thickness, securing the caramel within lightly oiled square iron rods laid in the shape of a square. This caramel takes a long while to cool; when cold remove the rulers, detach from the marble and cut it first into long bands half an inch wide, and these across in half-inch squares. As fast as the caramels are cut wrap each one in a piece of waxed paper.

(3644). Vanilla Cream Caramels, Or With Tea Or Coffee (Caramels A La Creme Vanilles Au The' Ou Au Cafe)

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 ou 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.