Chocolate Caramels

Name: Chocolate Caramels
Ingredients: half a pound of chocolate; three pounds of dark brown sugar; one-eighth pound of butter; a small teacup of milk; season with vanilla, or grated lemon or orange-peel

From La cuisine creole, 1885

Those who like the caramel very hard need not stir it, as this makes it 'sugary'.

Presented as published in 1885. 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

6555Calories

21 gProtein

1485 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories6555 kcal

Protein21 g

Carbohydrates1485 g

Fiber16 g

Sugars1440 g

Total Fat125 g

Saturated Fat46 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol180 mg

Sodium534 mg

Potassium3454 mg

Calcium1564 mg

Iron28 mg

Magnesium483 mg

Phosphorus779 mg

Zinc6 mg

Copper3 mg

Manganese4.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A83 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate14 mcg

Choline75 mg

Caffeine98 mg

Water245 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 94. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS. Half a pound of chocolaté, three pounds of dark brown sugar, one-eighth pound of butter, a small tea (îup of milk; season with vanilla, or grated lemon or orange-peel

Cook this with the app: pantry check, scaling, and the assistant.