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Show CANDIES. Chocalate Carame;s. Take one pint sugar, one pint New Orleans molasses, molas-ses, one-fourth pound butter, one-fourth one-fourth pound grated chocolate, one-half one-half cup sweet cream. "While It Is cooking try often by dropping a little lit-tle off a spoon into cold water; If it hardens the candy is done. "When about done add a teaspoon of vanilla flavoring and about a half-pint half-pint of nut kernels. Mix In the nuts well and when done pour out on greased tins or plates, so that the candy is about one-fourth inch thick. After it sets cut in squares. |