Chocolate Caramel, I
From Cooks in clover, 1889
A cup of nuts, just before pouring in the tin, adds to the flavor.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooks in clover (1889), page 56. The excerpt below is the record exactly as published.
Chocolate Caramel, I. — One cup each of finely grated chocolate, molasses, and sugar, and a piece of butter half the size of an ^'g^\ stir all together, and boil twenty minutes. When done, pour into a buttered tin, and when almost cold, mark off into squares with a knife. A cup of nuts, just before pouring in the tin, adds to the flavor. Miss E. F. Hiissey. \ water. Chocolate Caramel, II.— Twocupsof molasses, one and a half cups of sugar, half a cup of butter, half a cup of milk, half a pound of chocolate; add three teaspoons of milk, when you take it from the fire. Boil from twenty-five to thirty minutes. Miss Edith H. Swan. Molasses Taffy. — Three cups of molasses
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.