American
Chocolate Caramels
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2½ tablespoons Butter
- 2 cups Molasses
- 1 cup Brown Sugar
- ½ cup Milk
- 3 squares Chocolate
- 1 teaspoon Vanilla
Make it
Method
- 1
Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted.
- 2
Boil until, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just after taking from fire. Turn into a buttered pan, cool, and mark in small squares.
Source & rights
Where this recipe comes from
Chocolate Caramels, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.