Chocolate Caramels
1 cupful of molasses
2 teacupfuls of white sugar
1/2 cup butter
1/4 lbs grated chocolate
One cupful of molasses and two teacupfuls of white sugar, dissolve over a fire and add a piece of butter the size of an egg , and then add a quarter of a pound of grated chocolate. Boil until a small quantity dropped in ice water becomes quite firm, then pour into the greased pans, and when cool, cut into squares, which may be wrapped in greased squares of paper. The chocolate need not be grated, break the large cake in half, and put it in, the heat rapidly dissolves it and it is a waste of time to grate it.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL FEBRUARY 1922