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Dessert

Chocolate Caramels

Chocolate caramels made with grated chocolate, brown sugar, water or milk, vanilla, and buttered, floured pan.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 2 ingredients
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Chocolate Caramels

Ingredients

Directions

Make the caramel

  1. Combine one and a half cups grated chocolate, three cups of brown sugar, and one and a half cups water or milk.

  2. Do not stir while cooking.

  3. Add vanilla before removing from heat.

Set and cut

  1. Pour the mixture into a well buttered and floured pan.

  2. Cut into squares while still soft.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Brown sugar (in the method)
Provides sweetness and, as it cooks, the caramel flavour and body.
Grated chocolate
Adds chocolate flavour and richness to the caramel.
Water or milk
Dissolves the sugar and helps form a smooth, soft mixture as it cooks.

The step that matters

Do not stir while cooking. Stirring a boiling sugar mixture can encourage crystals to form, leading to a grainy rather than smooth texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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