Dinner
Chocolate caramels (No. 1)
Marion Harland’s original method for Chocolate caramels (No. 1), retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat together over a slow fire two cupfuls of brown sugar, half a cupful of molasses, half a cupful of cream, four tablespoonfuls of butter, and half a cake of Baker’s unsweetened chocolate, grated.
- Cool until it is brittle when dropped into cold water;
- flavor with a teaspoonful of vanilla, turn into a greased pan, and when cool cut into squares with a knife.
Historical transcription
Source method
- 1
Heat together over a slow fire two cupfuls of brown sugar, half a cupful of molasses, half a cupful of cream, four tablespoonfuls of butter, and half a cake of Baker’s unsweetened chocolate, grated. Cool until it is brittle when dropped into cold water; flavor with a teaspoonful of vanilla, turn into a greased pan, and when cool cut into squares with a knife.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.