Sultana Caramels

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups sugar.
  • ½ cup milk.
  • ¼ cup molasses.
  • ¼ cup butter.
  • 2 squares chocolate.
  • 1 teaspoon vanilla.
  • ½ cup English walnut or hickory nut meat cut in pieces.
  • 2 tablespoons Sultana raisins.


Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling point, and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once into a buttered tin. Cool slightly, and mark in squares.