Chocolate Caramels

Ingredients

• 1 pound sugar
• 1/2 cup milk
• 6 tablespoons syrup molasses
• Butter size of walnut
• 2 ounces chocolate
• 1 teaspoon vanilla

Method

1. 1

   Boil together the sugar, molasses, chocolate and milk until the mixture hardens when dropped in cold water.

2. 2

   When nearly done add the butter; flavor after the candy is taken from the fire.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 132. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS 1 pound sugar i/^ cup millr 6 tablespoons syrup molasses Butter size of walnut 2 ounces chocolate 1 teaspoon vanilla Boil together the sugar, molasses, chocolate and milk until the mixture hardens when dropped in cold water. When nearly done add the butter; flavor after the candy is taken from the fire. COCOANUT BUTTER SCOTCH 1/2 cup shredded cocoanut 3 ounces butter '/2 pound brown sugar 3 teaspoons water 1 teaspoon vanilla Put the sugar, butter and water into a saucepan; boil for teD minutes, stirring only occasionally. Stir in the cocoanut; test by Planned for a PA TVr'nV Family of Four \yAnU I. dropping a spoonful in cold water. If the mixture hardens re- move from fire; add flavoring; pour into buttered tins; mark off in squares and stand away to harden. CREAM PEPPERMINTS 2 cups sugar 9 tablespoons water Pinch of cream of tartar 10 droDS oil of peppermint Put the sugar, cream of tartar and water in a gxanite saucepan and stir imtil the sugar is dissolved. Boil ten minutes; remove from fire; add peppermint and beat until the mixture thickens; then drop from a spoon on buttered paper. MEXICAN CARAMELS 2 cups granulated sugar 1 cup brown sugar 11/2 cups mil

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