Chocolate Caramels
From Household hints, 1881
Use a buttered plate for best results.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 30. The excerpt below is the record exactly as published.
Chocolate Caramels, — One cup of sweet milk, one cup of molasses, half a cup of grated chocolate, a piece of butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.