Chocolate Caramels

Ingredients

• Take half a pint of rich milk
• scrape down a square and a half of chocolate
• half a pint of the best white sugar powdered
• four large tablespoonfuls of molasses

Method

1. 1

   Boil milk, add chocolate, then sugar and molasses.

2. 2

   Boil fast for at least one hour until thick.

3. 3

   Add vanilla, transfer to greased pans, mark in squares while soft, and cut when hard.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 86. The excerpt below is the record exactly as published.

Chocolate Caramels. Take half a pint of rich milk, and put it to boil in a porcelain kettle ; scrape down a square and a half of chocolate, put it into a very clean tin cup, and set it on the top of a stove till it becomes soft. Let the milk boil up twice, then add gradually the chocolate, VANILLA TOFFEE. 219 and stir both over the fire till thoroughly mixed and free from lumps. Stir in half a pint of the best white sugar powdered, and four large tablespoonfuls of molasses

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