CHOCOLATE CARAMELS
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of
molasses, half a pint of thick cream, one generous tablespoonful of butter, and
four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place on the
fire and stir until the mixture boils. Cook until a few drops of it will harden
if dropped into ice-water; then pour into well-buttered pans, having the mixture
about three-fourths of an inch deep. When nearly cold, mark into squares. It
will take almost an hour to boil this in a granite-ware pan, but not half so
long if cooked in an iron frying-pan. Stir frequently while boiling. The
caramels must be put in a very cold place to harden.
SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one
generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s
Premium No. 1Chocolate . Place on the fire and cook, stirring often, until a
little of the mixture, when dropped in ice-water, will harden; then stir in
one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into
a well-buttered pan, having the mixture about three-fourths of an inch deep.
When nearly cold, mark it off in squares, and put in a cold place to harden.
Thesecaramels are sugary and brittle, and can be made in the hottest weather
without trouble. If a deep granite-ware saucepan be used for the boiling, it
will take nearly an hour to cook the mixture; but if with an iron frying-pan,
twenty or thirty minutes will suffice.
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