Cream Chocolate Caramels

Ingredients

• one-half pint of sugar
• one-half pint of molasses
• one-half pint of thick cream
• one generous tablespoonful of butter
• four ounces of chocolate

Method

1. 1

   Mix ingredients in a saucepan, boil until it hardens in ice-water.

2. 2

   Pour into buttered pans, mark into squares when nearly cold.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 237. The excerpt below is the record exactly as published.

CREAn CHOCOLATE CARAMELS. Mix together in a graniteware saucepan one-half pint of sugar, one- half pint of molasses, one-half pint of thick cream, one generous table- spoonful of butter and four ounces of chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three inches deep. When nearly cold mark into squares. It will take almost an hour to boil this in a graniteware pan but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden. Maria Parloa. 5UQAR CHOCOLATE CARAMELS. Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter

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