American
Rich Chocolate Caramels
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 tablespoons Butter
- ½ cup Milk
- ½ cup Sugar
- 1 cup Molasses
- 4 squares Chocolate
- 1 cup Walnut Meats broken in pieces
- 2 teaspoons Vanilla
Make it
Method
- 1
Put butter in saucepan and when melted add milk, sugar and molasses. When boiling-point is reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to prevent mixture from adhering to pan.
- 2
Remove from fire, beat three minutes, add nut meats and vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper.
Source & rights
Where this recipe comes from
Rich 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.