Caramels

Ingredients

• One cake Baker's chocolate
• four cups of brown sugar
• one quarter pound of butter
• large cup of milk

Method

1. 1

   Boil until it hardens slightly in cold water.

2. 2

   Beat and add vanilla and beaten egg white.

3. 3

   Pour into pans and cut into squares when cold.

As published

This recipe was extracted from The New century cook book (1899), page 145. The excerpt below is the record exactly as published.

Caramels. One and one-half pounds sugar, mixed with one-half pint milk; place in a porcelain kettle over the fire; one-half pound butter, one-quarter pound Bakers chocolate, melted and added to the sugar and milk; as it comes to a boil, note the time and for twenty-five minutes boil steadily, stir in one tablespoon of vanilla, pour into buttered tins and when partially cold, block off in squares. Mrs. M. O. Rice. Caramels. One cake Baker's chocolate, four cups of brown sugar, one quarter, pound of butter, large cup of milk

Cook this with the app: pantry check, scaling, and the assistant.