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GREDIENTS

cup granulated sugar
cup ROGERS’
GOLDEN SYRUP
cups cream or fop
milk

Pinch salt

teaspoon vanilla

cup coconut

cups granulated sugar
cups ROGERS’
GOLDEN SYRUP
cups rich milk

cups evaporated milk

1% teaspoons vanilla

—

cup nuts

cups light brown sugar
cup ROGERS’
GOLDEN SYRUP

cup water

tablespoon vinegar
tablespoon soda

Coconut Caramels |

Combine sugar, ROGERS’ GOLD-
EN SYRUP, and '/2 cup of the cream,
and stirring gently, cook until little of
mixture forms “‘soft ball’’ when test-
ed in cold water. (234-240°F). Add
Yo cup more cream, and again boil
to “soft ball’’ stage, stirring, but do
not beat. Add remaining cream and
boil to firm ball’’ stage (244-248 °F).
Remove from heat and add salt,
flavoring and coconut. Pour into
buttered pan and cool. Cut into
squares and wrap in wax paper.

Caramels with Evaporated Milk

Cook sugar, ROGERS’ GOLDEN
SYRUP and top milk, stirring gently,
until small amount of mixture will
form “soft ball’? in cold water
(234-240°F). Slowly add 3 tbsps.
evaporated milk, boil to ‘firm ball”’
stage (244-248 °F), add 3 thsps. more
milk. Stirring, cook to “firm ball’’
stage again. Repeat this, until all
milk has been added and mixture
reaches “firm ball’’ stage for last
time. Remove from heat, add vanilla
and nuts. Turn onto buttered pan and
cool.

Molasses Taffy

Boil sugar, syrup, water and
vinegar, until brittle, (300-310°F)
when tested in cold water. When
nearly done, add soda, dissolved in
a little hot water. Flavor with any
desired flavoring just as you remove
from fire. This taffy may be pulled
until light in color and ready to
harden.