Boston Caramels

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One pint bowl of bakers' chocolate grated, two bowls of yellow sugar, one bowl of New Orleans molasses, one half a cup of milk, a piece of butter the size of a small egg and vanilla flavoring; boil about twenty-five minutes. It should not be so brittle as other candies. Pour in buttered tins, and mark deeply with a knife.