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Period 1881 Chocolate Caramels

Discussion in 'Foods of the Civil War' started by donna, Jan 11, 2017.

  1. donna

    donna Brev. Brig. Gen'l Forum Host

    Joined:
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    20,259
    Location:
    Kentucky
    Found this recipe for chocolate caramels using bittersweet chocolate, It was originally posted in New York Times in 1881. Sounds like one to make.

    Chocolate Caramels

    3 tablespoons unsalted butter plus enough for greasing baking dish
    4 1/2 ounces bittersweet chocolate, chopped
    1 cup whole milk
    1 cup molasses
    1 cup sugar
    1 teaspoon vanilla extract
    softened butter

    Butter 8 x 8 inch baking dish. Put a candy thermometer on the side of medium saucepan. Place chocolate, milk, molasses, and sugar in pan. Cook over medium heat, stirring constantly. Mixture should reach 248 degrees on thermometer. Scrap bottom of pan with wooden spoon so mixture doesn't stick or burn.
    Add vanilla to mixture.

    Remove from heat and let cool. When cooled enough pour into greased baking dish.

    After thoroughly cooled cut into pieces using a butter knife. Pieces should be 3/4 inch stripes and 3/4 inch wide.

    Wrap caramels in waxed paper. Place in airtight container. They will keep for about 1 month.
     
    Anna Elizabeth Henry and nitrofd like this.

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  3. nitrofd

    nitrofd Major Forum Host

    Joined:
    Jan 20, 2013
    Messages:
    8,244
    Location:
    north central florida
    When we go to Trader Joe's I always pick up their Sea Salt Chocolate covered Carmels.delicious treat.
     
    Anna Elizabeth Henry and donna like this.

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