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Dessert

Chocolate Caramel

Chocolate caramel made with cream, molasses, chocolate, butter, sugar, and vanilla.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Caramel

Ingredients

Directions

  1. Combine one half lb of Baker's chocolate, ⅜ lb butter, 1 cup cream, 2½ cups molasses, 2½ cups chopped chocolate, and sugar.

  2. Mix and bring to a boil, adding butter from time to time.

  3. Boil about 20 minutes, or until brittle when dropped in water.

  4. Flavor with vanilla at last.

Nutrition, whole recipe (rough)

264Calories
2 gProtein
14 gFat
32 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Molasses1 tbsp (20g)58
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + molassestop 20% of all pairs
    Smell alikelow
    Cooked together1,408 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Molasses + chocolatetop 22% of all pairs
    Smell alikelow
    Cooked together618 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Adds richness and moisture, softening the candy's texture.
Molasses
Provides deep sweetness and color, and helps the mixture caramelize.
Chopped chocolate
Adds chocolate flavor and fat, giving the candy body.
Butter (in the method)
Adds fat and smoothness, helping the mixture set with a rich texture.

The step that matters

Boil until brittle in water. The sugar concentration must rise high enough to set firm when cooled. Stopping too early leaves the candy soft and sticky, while boiling too long can make it bitter or burnt. Testing a dropped spoonful in cold water shows when it is ready.

“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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