The Boston cooking-school cook book

by Fannie Merritt Farmer

Rich Chocolate Caramels

2 tablespoons butter

½ cup milk

½ cup sugar

1 cup molasses

4 squares chocolate

1 cup walnut meats, broken in pieces

2 teaspoons vanilla

Put butter in saucepan and when melted add milk, sugar and molasses. When boiling-point is reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to prevent mixture from adhering to pan. Remove from fire, beat three minutes, add nut meats and vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper.