vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Buckeye cookery, 1892
Serves 8
Pour onto greased plates and cut into squares when cool.
Presented as published in 1892. 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 Buckeye cookery (1892), page 63. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. One cup of chocolate shaved fine, one cup molasses, half cup i milk, one cup sugar; when nearly done add a piece of butter size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.