Vermont Maple Caramels (1936)

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 3/4 cup maple syrup
• 1/4 cup corn syrup
• 1/2 cup heavy cream
• 1/3 cup walnuts or pecans
• 1 tbspn butter
• 1/4 tspn salt

Cook the white and brown sugars,maple syrup, corn syrup, and heavy cream to 246 to 250 degrees, or until mixture forms firm ball when dropped into cold water.

Remove, add the butter, salt and nut meats, and pour into buttered pan. When cold. cut into squares, and wrap as caramels.  

(Origin - "Famous Recipes from the Vermont Hills" by the Cary Maple Sugar Company, 1936.)

Other "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)

Chocolate Rum Balls with Pecans (1951)

Peppermint Cream Taffy (1924)

Fig and Date Sweets with Walnuts (1919)