Chocolate Caramels

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers' chocolate. Butter your saucepan, put in the sugar, molasses and milk, boil fifteen minutes; add butter and flour, stirred to a cream, and boil five minutes longer; then add the chocolate grated, and boil until quite thick. Butter tin flat pans, and pour in the mixture half an inch thick, and mark it in squares before it gets hard.