vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Kentucky receipt book, 1903
Serves 24
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.
Chocolate Caramels. Three cups granulated sugar, 1 cup Baker's chocolate grated, butter size of a walnut, 1 cup of hot water, 1 teaspoon vanilla, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.