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Chocolate Caramels
From The national course in home economics, 1917
Serves 16
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 239. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Two cupfuls of brown sugar, one-quarter pound of chocolate, one- half cupful of molasses, one-half cupful of milk, one-half cupful of butter
Cook this with the app: pantry check, scaling, and the assistant.