Skip to main content
Dessert

Chocolate Caramels

A sweet caramel candy made with brown sugar, molasses, chocolate, milk, flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Caramels

Ingredients

Directions

Make the caramel

  1. In a saucepan, combine brown sugar, molasses, grated chocolate, boiled milk, and flour.

  2. Add the butter and bring the mixture to a slow boil.

  3. Once boiling, pour the mixture onto flat tins to cool.

Finish

  1. While still warm, mark off into pieces.

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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Chocolate + walnuttop 10% of all pairs
    Smell alikemoderate
    Cooked together1,548 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Brown sugar
Provides sweetness and bulk, and helps give the caramel its chewy body.
Molasses
Adds moisture, deep flavour and a chewy, softer texture.
Grated chocolate
Supplies the chocolate flavour and adds fat that firms the set caramel.
Boiled milk
Adds dairy solids and moisture that help build a smooth, chewy texture.
Flour
Thickens the mixture so it sets firmer rather than running out.
Butter
Adds fat for a rich mouthfeel and smoother, less brittle texture.

The step that matters

Marking pieces while still warm. Once the caramel cools fully it hardens and becomes brittle, so cutting or marking it too late can crack or shatter it. Marking while it is still warm and pliable gives clean pieces.

Swap the walnut

How well each one fits the dish's main ingredients (sugar, molasses, chocolate, milk, flour, butter):

  1. Almondfits better
  2. Hazelnutfits about as well
  3. Chestnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against sugar, molasses, chocolate, milk, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesMolasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesChocolate CookiesChocolate Cookies76 recipes