Chocolate Junket

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Ingredients 6 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

3 c.
milk 2 sq.
chocolate 6 Tb.
sugar 3/4 c.
water 1/4 tsp.
salt 1/2 tsp.
vanilla 1 junket tablet Heat the milk to 100 degrees Fahrenheit, testing in the manner explained in Art.
62.
Melt the chocolate in a saucepan, add to it the sugar and 1 cupful of water, and cook until smooth;
then cool and add to the warm milk, putting in the salt, vanilla, and junket tablet dissolved in cupful of the water.
Turn the junket into a dish or into molds and let stand in a warm place until set;
then chill and serve.
In preparing this recipe, it will be well to note that if sweet chocolate is used less sugar than is specified may be employed.
65.
CARAMEL JUNKET.--In the making of caramel junket, browned, or caramelized, sugar and water take the place of part of the milk, and while a certain amount of the sugar is reduced in the browning, the caramel is still very high in food value and adds nutritive material to the dessert.
There is nothing about caramel junket to prevent its being given to any one able to take plain junket, and if it is made correctly it has a very delightful flavor.