Lemon Caramel

Boil a pound of sugar to the snap, and then continue stirring it over a very slow fire until it gradually assumes a very light-brown tint; then add by degrees a small quantity of any kind of liqueur or essence, or fruit juice, or coffee, &c.; work together, and pour out the com position on a slightly-oiled baking-sheet; mark, or stamji out the caramel with a knife as directed in the foregoing number, and when cold, separate them. It is most proper to use oil of almonds for this purpose.