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

CANDY

CHOCOLATE CARAMELS
 

 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.