Mexican Caramels Recipe

Put a cup of granulated sugar into a clean iron skillet and stir constantly over a slow fire until the sugar is melted, taking care it does not brown.

As soon as the sugar becomes a syrup add a cup of rich milk or cream, and stir constantly until the sugar is all dissolved.

Add next a cup each of granulated and of light brown sugar and boil steadily until the mixture forms a soft ball when tested in cold water.

Take from the fire, add a cup of coarsely chopped nut meats and stir to a creamy consistency.

Pour into a shallow pan lined with paraffine paper, spread smoothly about half an inch in thickness and mark into squares while still warm.

These caramels are perfectly delicious, being both waxy and creamy.

Any single kind or a mixture of several kinds of nut meats may be used.

If there is any fondant at hand, pleasing variety is produced by filling the molds with a thin layer of the caramel and covering with a layer of melted fondant.