Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKCANDY >  Chocolate Caramels >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 2 cups of brown sugar, 1 cup of molasses, 1 cup of cream or milk, 1/2 cup of butter, 1/2 pound of grated chocolate, and 2 tablespoonfuls of flour. Boil the molasses, butter, sugar and flour for 15 minutes, stir the chocolate into the cream, pour it into the boiling syrup, and boil till it hardens when dropped in cold water. Before pouring it out on buttered plates add a teaspoonful of vanilla. As it cools, crease it in small squares, keep in a cool place.

Sister J. E. Price, Dallas Center, Iowa.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters