The Boston cooking-school cook book

by Fannie Merritt Farmer

Sultana Caramels

2 cups sugar

½ cup milk

¼ cup molasses

¼ cup butter

2 squares chocolate

1 teaspoon vanilla

½ cup English walnut or hickory nut meat, cut in pieces

2 tablespoons Sultana raisins

Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling-point, and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once into a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.