Recipes > Desserts > Candy > Caramel > Chocolate Caramels

Chocolate Caramels


  • 1/2 cupful of molasses
  • 1/2 cupful of white sugar
  • 1/2 cupful of brown sugar
  • 1 cupful of grated chocolate
  • 1 cupful of cream or milk
  • 1 teaspoonful of vanilla


Put into a saucepan the molasses, white sugar, brown sugar, grated chocolate, and cream or milk. Stir the mixture constantly over the fire until it reaches the hard-ball stage, then add the vanilla and turn it onto an oiled slab between iron bars, or into a greased tin, having the paste an inch thick. Mark it in inch squares and cut before it is quite cold. Wrap each piece in paraffin paper.


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The Century Cook Book (1901).

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