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Chocolate Caramels

A chewy candy made from sugar, molasses, milk, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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. Combine sugar, molasses, milk, and butter in a saucepan.

  2. Cook over medium heat, stirring until the mixture boils.

  3. Continue boiling until it reaches a soft ball stage (when dropped in cold water, it will form a soft ball).

  4. Remove from heat.

Finish and set

  1. Stir in the chopped chocolate until melted.

  2. Pour the mixture into a buttered flat pan, spreading it to a thickness of ½ inch.

  3. Allow to cool and set before cutting 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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 cooks, builds the firm, chewy body of the caramel.
New orleans molasses
Adds deep flavour and moisture, and keeps the caramel soft and chewy.
Milk
Adds richness and creaminess and softens the texture of the caramel.
Butter
Adds fat for smooth texture and a rich, buttery flavour.
Baker's chocolate
Adds chocolate flavour and fat, and melts into the caramel to colour and flavour it.

The step that matters

Cooking to the soft ball stage. Sugar syrup must reach the right temperature to set correctly. Too little cooking leaves the caramel soft and sticky, while overcooking makes it hard and brittle. Stirring during the early boil keeps sugar from scorching on the pan bottom.

“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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