Chocolate Caramels

Ingredients

• half a cake of chocolate
• two cupfuls of sugar
• half cupful of New Orleans molasses
• one cupful of good sweet milk
• a quarter of a pound of butter
• two tablespoonfuls of vanilla

Method

1. 1

   Put chocolate in porcelain kettle, add sugar, molasses, and milk; put kettle on range to boil; test on cool plates if it is stiff.

2. 2

   Stir in vanilla, pour in greased tins.

3. 3

   When cold, mark in squares with a knife.

As published

This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS. Mrs. Woodhull Condict. Put half a cake of chocolate in porcelain kettle, add two cupfuls of sugar, half cupful of New Orleans mo- lasses, one cupful of good sweet milk, a quarter of a pound of butter; put kettle on range to boil; test on cool plates if it is stiff. Stir into two tablespoonfuls of vanilla

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