Chocolate Caramels
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
2581Calories
3 gProtein
561 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories2581 kcal
Protein2.9 g
Carbohydrates561 g
Fiber0 g
Sugars552 g
Total Fat86 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol247 mg
Sodium215 mg
Potassium3140 mg
Calcium785 mg
Iron11 mg
Magnesium449 mg
Phosphorus146 mg
Zinc0.9 mg
Copper1 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate4.4 mcg
Choline32 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 10. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not sirup) and cream, half a cake of un- sweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons van- illa,
Cook this with the app: pantry check, scaling, and the assistant.