EDWARDSBURG CARAMELS

1 cup Granulated Sugar 4 cup Vinegar
1 cup Crown Brand Syrup 2 tablespoons Mazola
14 cup Water 1 teaspoon Vanilla

BOL the sugar, Crown Brand Syrup, water and

vinegar six minutes, and add the Mazola. Cook
till it forms a soft ball in cold water. Remove from
fire, and stirin the vanilla. If preferred, one-half cup
of candied cherries, cut in halves, may be added.
After heating thoroughly, turn into tins well oiled
with Mazola. Mark in squares when cool, and cut
when cold. Wrap each cube in waxed paper.

CROWN CREAM CARAMELS

1 cup Cream 4 tablespoons Mazola
4 cup Crown Brand Syrup 2 tablespoons Flour
34 cup Sugar 2 tablespoons Benson’s
1 teaspoon Vanilla Corn Starch

pul sugar, Crown Brand Syrup and half the cream

into saucepan and stir constantly till it boils; add
the rest of the cream slowly. Do not let boiling cease.
Cook till a soft ball forms in cold water. Add the
flour, corn starch and Mazola creamed together, and
continue to cook till a firm soft ball forms in cold
water. Turn into tins, well oiled with Mazola, and
mark in squares when cool. Nuts may be added if
desired.