Home › Our Susan's Opinion of a Kitchen › Chocolate Caramels (One cup of fine granulated)

Chocolate Caramels (One cup of fine granulated)

One cup of fine granulated sugar, one cup of New Orleans molasses, one-fourth cup of milk, a piece of butter the size of an egg, one cup of chocolate after it is cut up, if made single quantity; if doubled, it is as well not to put the chocolate in till about done, and then the same quantity of the recipe will suffice, as it retains the flavour if not cooked as much. Boil till it will stiffen in water; pour into flat buttered pans to the thickness of half an inch. Use Baker's chocolate.