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Chocolate Caramels
From The household (of the Detroit free press), 1886
Serves 24
Natural flavor of chocolate and molasses is preferred.
Presented as published in 1886. 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
186Calories
0 gProtein
44 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein0.2 g
Carbohydrates44 g
Fiber0.3 g
Sugars44 g
Total Fat1.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.4 mg
Sodium22 mg
Potassium832 mg
Calcium116 mg
Iron3 mg
Magnesium140 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline7.3 mg
Caffeine2 mg
Water12 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 379. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Boil one quart of good New Orleans molasses until it hardens, when tested by cooling a little of it in water as before described. Just before removal from the fire, add four ounces of chocolate
Cook this with the app: pantry check, scaling, and the assistant.