Skip to main content
Dessert

Chocolate Caramels

Chocolate caramels made with molasses, sugar, cream, flour, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Caramels

Ingredients

Directions

Make the caramel

  1. Mix the flour into the cream.

  2. Combine all ingredients in a pot and boil until the mixture reaches a brittle stage.

Set and cut

  1. Pour the mixture onto buttered pans or plates.

  2. Allow to cool, then cut into squares.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Sugar
Provides sweetness and, as it concentrates while boiling, sets into a firm, brittle texture.
Molasses
Adds deep flavor, dark color and moisture that keeps the caramel chewy.
Cream
Adds fat and milk solids for a rich, smooth, soft texture.
Flour
Thickens the mixture and gives the caramel body as it cooks.
Chocolate
Contributes chocolate flavor and extra fat for richness.

The step that matters

Boiling to the brittle stage. Sugar syrup firms as water evaporates and its concentration rises, so a few extra minutes of boiling can turn the caramel from chewy to hard or scorched. Watch the mixture closely and stop as soon as it reaches the brittle stage.

“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