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Chocolate Caramels
From How we cook in Tennessee .., 1906
Serves 24
Presented as published in 1906. 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
Nutrition per serving
170Calories
1 gProtein
27 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein1.5 g
Carbohydrates27 g
Fiber1.6 g
Sugars24 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium12 mg
Potassium210 mg
Calcium43 mg
Iron2.1 mg
Magnesium50 mg
Phosphorus44 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline5.7 mg
Caffeine7.6 mg
Water5.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 162. The excerpt below is the record exactly as published.
Chocolate Caramels. — Put half pound of grated, unsweet- ened chocolate, four ounces of butter, one pound of br^own sugar, half cup of molasses, half cup of cream and one teaspoon- ful of vanilla suga
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