Put the sugar, glucose and one cup of the cream over the fire to cook.
Beat the yolk of egg; add the rest of the cream and very gradually (do not allow the mixture to stop boiling) stir this into the boiling candy; then let cook to the soft ball degree, 236 deg F., stirring occasionally.
Beat the butter to a cream; gradually beat in the flour, then gradually stir this into the candy and let cook to 240 or 245 deg F., according to the season or the hardness desired in the candy.
Add the vanilla and pour into two buttered bread-pans.
When cold cut in cubes.
For nut caramels add one cup or one cup and a half of nuts just before turning the candy into the pans.