Classic Chocolate Nut Caramels

Classic Chocolate Nut Caramels

Ingredients:
2 cups of cream,
1 cup of butter,

Directions:
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3 or 4 squares of Baker's Chocolate,
1−1/2 cups of English walnut meats,
2 teaspoonfuls of vanilla extract.
Put the sugar, glucose, one cup of the cream and the butter over the fire; stir
and cook until the mixture boils vigorously, then gradually add the other
cup of cream. Do not allow the mixture to stop boiling while the cream is
being added. Cook until the thermometer registers 250° F., stirring
gently−−move the thermometer, to stir beneath it−−every four or five
minutes. Without a thermometer boil until−−when tested by dropping a
little in cold water−−a hard ball may be formed in the water. Remove from
the fire, add the chocolate and nuts and beat until the chocolate is melted;
beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to
make a sheet three−fourths an inch thick. When nearly cold turn from the
pan and cut into cubes.
RIBBON CARAMELS
[Illustration: RIBBON CARAMELS.]
CHOCOLATE LAYERS
1−1/4 cups of granulated sugar,