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Chocolate Caramels

Chocolate caramels made by boiling molasses, adding shaved chocolate and butter, and stirring until melted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,543 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Caramels

Ingredients

Directions

  1. Boil the molasses in a pot until nearly done.

  2. Add the finely shaved chocolate to the pot.

  3. Add the butter to the pot.

  4. Stir until the chocolate and butter are fully melted and combined.

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. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: furaneol (caramel, strawberry).

  4. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

  5. Molasses + buttertop 30% of all pairs
    Smell alikelow
    Cooked together8,123 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Molasses
Provides the sweet, dark base and chewy body of the caramel.
Chocolate
Adds chocolate flavor and deep color to the caramel.
Butter
Adds fat for a smoother, tender texture and richer flavor.

The step that matters

Boil the molasses until nearly done. As water evaporates, the molasses becomes more concentrated and thickens, which sets the final texture. Boiling too long can make the caramels hard, brittle, or scorched.

“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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