Chocolate Caramels

Ingredients

• one and two-thirds pints granulated sugar
• three gills of cream
• a pinch of pulverized cinnamon
• quarter teaspoon of cream tartar
• nine tablespoons grated chocolate

Method

1. 1

   Dissolve granulated sugar in cream or rich milk to which has been added a pinch of pulverized cinnamon and quarter teaspoon of cream tartar dissolved in a little hot water.

2. 2

   Add nine tablespoons grated chocolate melted by placing in a bowl set into hot water.

3. 3

   Boil the mixture rapidly, stirring constantly until a bit of it dropped into cold water will not adhere to the teeth when eaten.

4. 4

   Pour out to cool into wide, shallow tins, in a layer about half an inch thick.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 122. The excerpt below is the record exactly as published.

ne and two-thirds pints granu- lated sugar in three gills of cream or rich milk to which has been added a pinch of pulverized cinnamon and quarter teaspoon of cream tartar distsolved in a little hot water. Add nine tablespoons grated chocolate melted by placing in a bowl set into hot water or over the teakettle. Boil the mixture rapidly, stirrivg constantly until a bit of it dropped into cold water will not adhere to the teeth when eaten. Take care not to let it pass the right point, as the delicacy of the caramel is its charm. Pour but to cool into wide, shallow tins, in a layer about half an inch thick. Do not scrape the sides or bottom of dish, as the caramel next the kettle is very likely to become grained and if mixed with the rest is injurious. Scrape this paste into separate tins. The tins should be well but- tered. When nearly cold cut candy into squares with a rule (a thin strip of steel or hardwood with one siae sharpened to a dull edge) having first buttered the edge. It requires some experience and skill to make first-class caramels, and they should always be used when fresh as they spoil quickly. For Pine-Apple. Vanilla or Lenwn Caravieh, flavor above very highly with any of the flavors wished. For Cocoanui Caranuhy when syrup is a soft wax when tested in cold water, sift in slowly a ^11 and a half finely-grated cocoanut, stirring constantly and finish as above. Maple sugar may be used in any of the recipes instead of the white. For Mo* lasses Chocolate Caramels

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