Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Chocolate caramels (No. 2)

Boil together two pounds of granulated sugar, a quarter of a pound of grated chocolate, a half pint of milk, a quarter of a pound of butter. Cook until a bit hardens when dropped into cold water, flavor with vanilla, pour into greased tins and mark into squares.