Chocolate Caramels No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. Maillard's chocolate
  • ½ lb. granulated sugar
  • ½ pint cream
  • ¾ cup syrup
  • 2 tablespoons butter


Melt the chocolate, add sugar, cream, syrup, and when it begins to boil the butter. Stir constantly, test in cold water. This should then boil to the hard ball stage. Remove from the fire and pour on an oiled slab to the depth of ½ inch, cut in squares when cool, then wrap in paraffine paper.