Vintage Caramel Recipe

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Four cupfuls sugar

Three cupfuls corn syrup

Two cupfuls condensed milk

Two cupfuls water

One tablespoonful vanilla

Put the sugar, syrup, and one half the milk and water into the kettle and boil to a very soft wax when dropped in cold water, or to 236° by the thermometer. (It must be stirred constantly while cooking.) When it reaches this stage, pour in the remainder of the milk and water and cook to 242°, or until it forms a firm ball in cold water, then turn it out on a well-oiled slab or platter. When it is nearly cold, cut in inch squares.

Each caramel must be wrapped separately in waxed paper. If put together in a dish without being wrapped, they will run together.

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