Opera Caramels--vanilla

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Ingredients 6 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and scraped as before, one full spoon of cream tartar--add this after the batch has reached the boil;
cook just to a Soft Ball, stirring all the time;
pour out on a damp slab, made so by sprinkling on a very little water;
when cold, cream it with a cream scraper, and after working it perfectly smooth, form the whole into a sheet about one-half inch thick, between iron bars and on wax paper;
run the rolling-pin over it and mark with Caramel marker;
after it remains on the slab an hour or so, cut into strips, three or four rows wide, and place in pans.