Chocolate Caramels

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One pint of new milk, quarter of a pound of grated chocolate, and one cup and a half of white sugar. Boil all these together until it will pull like candy; try a little, and if stiff enough to pull, pour it on a buttered dish, and mark it off in squares with a knife as it cools. It will break easily when cold.