Evening Republican, Volume 16, Number 279, Rensselaer, Jasper County, 21 November 1912 — Corn Syrup Caramels. [ARTICLE]

Corn Syrup Caramels.

For corn syrup caramels, Oxrtl together two jyipfuls of granulated sugar, a cupful of good cream, one and three-fourths cupfuls of corn syrup and a cupful of butter, and after a few minutes gradually aid another cupful of cream without letting the syrup stop boiling for a second. When the syrup will form a substantial ball in the fingers after cooling in cold water, add a teaspoonful of vanilla and a cupful of chopped nut meats. Turn into bread pans that have been oiled and when nearly cold turn out of the tins, cut into cubes and wrap In waxed paper. It sometimes takes an hour to do the boiling beforq the right stage Is reached, but the caramels are as good as the best.