Chocolate Caramels
From Durham cook book ..., 1921
Recipe by Mrs. D. F. Parker.
Presented as published in 1921. 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
1992Calories
8 gProtein
498 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1992 kcal
Protein8.2 g
Carbohydrates498 g
Fiber0 g
Sugars496 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium374 mg
Potassium671 mg
Calcium531 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus258 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate2.2 mcg
Choline48 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Scrape fine or grate four squares of chocolate into one cup of milk. Set to boil, and when chocolate is entirely melted, add one cup Karo Syrup, one cup brown sugar, heaping tablespoonful butter and vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.