Chocolate Caramels
From The Toronto Cook Book, 1915
Serves 24
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 35. The excerpt below is the record exactly as published.
Chocolate Caramels Put three cups light brown sugar, one cup of thin cream, a heaping tablespoon of butter, a pinch of soda and a half-cup of broken chocolate
Cook this with the app: pantry check, scaling, and the assistant.