Chocolate Caramels

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2½ tablespoons butter.
  • 2 cups molasses.
  • 1 cup brown sugar.
  • ½ cup milk.
  • 3 squares chocolate.
  • 1 teaspoon vanilla.


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. 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.