Chocolate Caramels
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
For peanut and walnut candy, add nuts to molasses candy.
Presented as published in 1895. 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
8579Calories
23 gProtein
1486 gCarbs
308 gFat
Full nutrition (34 nutrients)
Calories8579 kcal
Protein23 g
Carbohydrates1486 g
Fiber12 g
Sugars1440 g
Total Fat308 g
Saturated Fat175 g
Monounsaturated Fat68 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol737 mg
Sodium199 mg
Potassium1664 mg
Calcium539 mg
Iron14 mg
Magnesium295 mg
Phosphorus751 mg
Zinc5.1 mg
Copper1.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A3.4 mcg
Vitamin E0.9 mg
Vitamin K31 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate1 mcg
Choline0.3 mg
Caffeine73 mg
Water415 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 92. The excerpt below is the record exactly as published.
Chocolate Caramels. 3 pounds sugar, confec- i ^ pints cream tioner's A i teaspoon lemon juice 6 ounces chocolate
Cook this with the app: pantry check, scaling, and the assistant.