Page:The candy cook book (IA cu31924090146717).pdf/139

Put sugar, corn syrup, and half a cup cream in saucepan, stir until sugar is dissolved, bring to boiling point, and boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Do not beat, as beating may cause the candy to become granular. As soon as candy forms a soft ball, add another half cup of cream. Boil until it again forms a soft ball in cold water, add remaining cream, and boil until candy will form a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Pour caramel into a buttered pan seven inches square. When cool, cut in squares, and wrap in wax paper. If caramel should get sugary, return it to kettle, add more cream and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy as when cream is added at three different times.

Put corn syrup, hot water, and sugar in saucepan, stir until sugar is dissolved, and boil with-