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Caramels

Heat 10 pounds sugar and 8 pounds glucose in a copper kettle until dissolved. Add cream to the mlxture, at intervals,
until 2 ½ quarts are used. Add 2 ¼ pounds caramel butter and 12 ounces par affine wax to the mixture. Cook to a
rather stiff ball, add nuts, pour out bet ween enough, cut into strips. For the white ones flavor with vanilla, and
add 2 pounds melted chocolate liquor for the chocolate caramel when nearly cooked.