Chocolate Caramels
From Burlington ladies cook book & 25 secrets of success, 1901
Cut into 1 inch squares.
Presented as published in 1901. 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 Burlington ladies cook book & 25 secrets of success (1901), page 13. The excerpt below is the record exactly as published.
Chocolate Caramels 3 pounds of brown sugar, half pound of butter^ half pound of chocolate scraped fine, one pint of cream or r.iilK, melt •dl these together with care, and boil 20 miAutes or half hiour
Cook this with the app: pantry check, scaling, and the assistant.