Chocolate Caramels

Name: Chocolate Caramels
Ingredients: half a pound of grated, unsweetened chocolate; four ounces of butter; one pound of brown sugar; half a cupful of molasses; half a cupful of cream; a teaspoonful of vanilla sugar

From My best 250 recipes, 1907

Turn into greased, shallow pans and stand aside to cool. When nearly cold dip a sharp knife in olive oil, mark the caramels in squares; when cold break apart and wrap in waxed paper.

Presented as published in 1907. 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

4068Calories

36 gProtein

638 gCarbs

253 gFat

Full nutrition (34 nutrients)

Calories4068 kcal

Protein36 g

Carbohydrates638 g

Fiber38 g

Sugars566 g

Total Fat253 g

Saturated Fat97 g

Monounsaturated Fat45 g

Polyunsaturated Fat3.6 g

Omega-30.3 g

Cholesterol393 mg

Sodium282 mg

Potassium5039 mg

Calcium1039 mg

Iron51 mg

Magnesium1192 mg

Phosphorus1065 mg

Zinc23 mg

Copper8.3 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K25 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.2 mg

Folate68 mcg

Choline136 mg

Caffeine181 mg

Water136 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 42. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS Put half a pound of grated, unsweetened chocolate, four ounces of butter, one pound of brown sugar, half a cupful of molasses, half a cupful of cream and a teaspoonful of vanilla sugar

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