Hard Caramels
From The Fredericksburg home kitchen cook book, 1921
A sweet treat.
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
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 50. The excerpt below is the record exactly as published.
Hard Caramels. One cup white sugar; one cup molasses; two squares chocolate; butter, size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.