Chocolate Caramels

Name: Chocolate Caramels
Ingredients: Four pounds of brown sugar; 1/2 pound of Baker's chocolate; 1/2 pint of milk; 1/2 pound of butter; 1 small bottle of Sauer's vanilla extract

From The way to the heart, 1905

Presented as published in 1905. 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

8497Calories

43 gProtein

1856 gCarbs

311 gFat

Full nutrition (34 nutrients)

Calories8497 kcal

Protein43 g

Carbohydrates1856 g

Fiber38 g

Sugars1774 g

Total Fat311 g

Saturated Fat78 g

Monounsaturated Fat38 g

Polyunsaturated Fat3.8 g

Omega-30.3 g

Cholesterol564 mg

Sodium678 mg

Potassium4704 mg

Calcium2066 mg

Iron52 mg

Magnesium938 mg

Phosphorus1269 mg

Zinc24 mg

Copper8.2 mg

Manganese11 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E1 mg

Vitamin K22 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.3 mg

Folate82 mcg

Choline189 mg

Caffeine181 mg

Water282 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 44. The excerpt below is the record exactly as published.

Chocolate Caramels. Four pounds of brown sugar, ^ pound of Baker's chocolate, Vz pint milk, ^ pound of butter, i small bottle of Sauer's vanilla extract.

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