American
Chocolate Cream Candy
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 cups Sugar
- ⅔ cup Milk
- 1 tablespoon Butter
- 2 squares Chocolate
- 1 teaspoon Vanilla
Make it
Method
- 1
Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted.
- 2
Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares.
- 3
Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.
Source & rights
Where this recipe comes from
Chocolate Cream Candy, 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.