Chocolate Caramels

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Half a pound of chocolate, three pounds of dark brown sugar, one-eighth pound of butter, a small teacup of milk; season with vanilla, or grated lemon or orange-peel. Boil it very quickly over a hot fire, stirring constantly. When it becomes hard on being dropped into water, take it off the fire and stir for a few moments before pouring into buttered dishes. Before it is quite cool, cut into little squares. Those who like the caramel very hard need not stir it, as this makes it "sugary." The grated peel should not be put in till the caramel is taken from the fire.