Chocolate Caramels
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
Method
- Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not syrup) and cream, half a cake of unsweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons vanilla, turn into a greased pan, and cut into squares as soon as it is cool.
Plating
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