Chocolate Caramels
From The Monmouth Baptist ladies' cook book, 1907
Serves 40
Mrs. J. W. Wonder
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 130. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Mrs. H. B. Smith. Four cups granulated sugar, one of cold water, three tablespoons glucose. Boil until brittle, then add half cake chocolate (melted), one cup cream. Boil again until brittle. Flavor. Mark when partly cool. 272 CONFECTIONERY CHOCOLATE CARAMELS. Mrs. J. W. Wonder. Six pounds sugar, one-half ounce cream of tartar, one-half ounce parifme, four ounces Baker's choco- lat
Cook this with the app: pantry check, scaling, and the assistant.