International Styles

Chocolate Caramels

Basic recipes for chocolate covered caramels.

Cream Chocolate Caramels

  • Mix together in a granite-ware saucepan ½ a pint of sugar, ½ a pint of molasses, ½ a pint of thick cream, one generous tablespoonful of butter, and four ounces of chocolate.
  • Place on the fire and stir until the mixture boils.
  • Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.
  • When nearly cold, mark into squares.
  • It will take almost an hour to boil this in a granite-ware pan, but not ½ so long if cooked in an iron frying-pan.
  • Stir frequently while boiling.
  • The caramels must be put in a very cold place to harden.

Sugar Chocolate Caramels

  • Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of chocolate.
  • Place your caramel candies on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep.
  • When nearly cold, mark it off in squares, and put in a cold place to harden.
  • These caramels are sugary and brittle, and can be made in the hottest weather without trouble.
  • If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.

Genesee Bonbons

Make the cream chocolate caramels, and get them quite firm by placing the pan on ice. Make the chocolate coating as directed for chocolate cones. Dip the caramels in this and put on a buttered dish.

Plain Chocolate Caramels

  • 2 ½ cups of sugar,
  • ¾ cup of glucose, (pure corn syrup),
  • ½ a cup of butter,
  • 1/8 a teaspoonful of cream of tartar,
  • 2 ½ cups of whole milk, (not skimmed),
  • 2 ½ squares of baker's chocolate,
  • 1 teaspoonful of vanilla extract.
  • Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk.
  • Do not let the mixture stop boiling while the milk is being added.
  • Stir every few moments and cook to 248° F., or, until when tested in cold water, a hard ball may be formed; add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans.
  • When nearly cold cut into squares.

Chocolate Nut Caramels

  • 2 cups of granulated sugar,
  • 1 ½ cups of glucose (pure corn syrup),
  • 2 cups of cream,
  • 1 cup of butter,
  • 3 or 4 squares of baker's chocolate,
  • 1 ½ cups of English walnut meats,
  • 2 teaspoonfuls of vanilla extract.
  • Put the sugar, glucose, one cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream.
  • Do not allow the mixture to stop boiling while the cream is being added.
  • Cook until the thermometer registers 250° F., stirring gently—move the thermometer, to stir beneath it—every four or five minutes. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in the water.
  • Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick.
  • When nearly cold turn from the pan and cut into cubes.

Another Caramels Recipe

  • One cup of molasses,
  • ½ a cup of sugar, one-quarter of a pound of chocolate cut fine, ½ a cup of milk, and one heaping tablespoonful of butter.
  • Boil all together, stirring all the time.
  • When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.



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