vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 81. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Boil one quart of molasses, and when nearly done, add one-half cake of chocolate finely shaved and a piece of butter the size of an ege. MOLASSES CANDY. One quart good molasses, one cup sugar, butter the size of an egg, one-half cup of vinegar, one teaspoonful of saleratus. Melt the sugar in the vinegar, stir into the molasses, and boil, stirring frequently, until it hardens when dropped from the spoon into cold water; then stir in the butter and soda, the latter dissolved in hot water. Flavor with vanilla and pour into buttered dishes, As it CONFECTIONERY, ay 267 cools, cut into squares for “ taffy,’ or, while soft enough to handle, pull white with sticks. AUNT MERTS’ NUT TAFFY. One quart white sugar, half pint water, boil until it be- comes brittle by dropping in cold water; just before pouring out adda tablespoon vinegar ; having prepared the hickory-nut meats, in halves, butter the tins, line with — the meats, and pour the taffy over them. : BUTTER TAFFY. One cup of sugar, one-half cup water, two teaspoons molasses, two teaspoons vinegar, butter the size of an egg. WALNUT CREAMS. Crack English walnuts carefully, so as to take the meats out whole. Take the white of one egg, half as much water, and stir in powdered sugar till the paste is stiff. Put the paste between the pieces of walnut. PEPPERMINT DROPS. One cup of water, two cups of white sugar. Boil five minutes, then flavor to taste with peppermint, Stir un- til thick, then drop. ; COCOANUT DROPS. One pound of cocoanut, one pound of powdered sugar, scant one-fourth pound of flour, whites of sixeggs, Bake ~ in a quick oven, 268 DORA'S COOK BOOK. - CHOCOLATE CREAMS. One cup of sugar, one-half cup water, one-half tea- spoon corn-starch. Boil ten minutes and stir to a cream. Mould into little balls, place on paper, and when cool, dip in dissolved chocolate. 4 CHOCOLATE CARAMELS. One cup grated chocolate, one cup molasses, one cup milk
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