Chocolate Caramels

Ingredients

• 1/2 cup molasses
• 1 cup brown sugar
• 1 cup milk
• butter the size of an egg
• 1 tablespoon of glycerine
• 1 cup 'Baker's' unsweetened chocolate

Method

1. 1

   Boil the molasses, brown sugar, milk, butter, and glycerine; when nearly done add the grated chocolate.

2. 2

   Test it in cold water.

3. 3

   Pour into buttered tins and when cool cut into squares.

As published

This recipe was extracted from Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS Boil T cup molasses, i of brown sugar, i of milk, butter the size of an egg, i tablespoon of glycerine; when nearly done add i cup "Baker's" unsweetened chocolate, grated. Test it in cold water. Pour into buttered tins and when cool cut into squares. Mrs. A. W. Knight. y/^stms VALENTINE & GOMFflNY. Coacb and Car yaroishes and Colors. 146 CONFECTIONERY. COARSE CARAMELS. Three cups light brown sugar, i of milk, ys of butter, 4 squares "Baker's" chocolate. Mrs. James Hewitt. MOLASSES CANDY. Boil 2 cups molasses,

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