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Chocolate Caramels

Chocolate caramels made with grated chocolate, butter, milk, brown sugar, and vanilla extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Caramels

Ingredients

Directions

  1. Combine the grated chocolate, butter, milk, and brown sugar in a large pot.

  2. Stir the mixture well and cook over medium heat for 30 minutes, stirring constantly.

  3. Add the vanilla extract a few minutes before removing from heat.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Baker's chocolate
Provides the chocolate flavor and fat that give the caramel its richness and deep color.
Butter
Adds fat that makes the caramel smooth, rich, and tender when it sets.
Milk
Supplies water and milk solids that, with sugar, brown and build caramel flavor.
Brown sugar
Provides sweetness and molasses flavor, and its moisture helps the mixture cook into a soft caramel.
Vanilla extract
Adds a warm aroma that rounds out the chocolate and caramel flavors.

The step that matters

Stirring constantly while cooking over medium heat. Milk solids and sugar can scorch on the bottom of the pot before the mixture thickens. Constant stirring spreads the heat evenly and keeps the caramel from burning.

“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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