Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups sugar
- 1 cup chopped walnuts
- 1 tablespoon butter
- 1 cup sugar
- 2 cups sugar
- 2 cups granulated sugar
- 2 tablespoons vinegar
- 2 tablespoons butter
- 1 cup grated chocolate
- 2 teaspoons royce's vanilla
- 1 cup molasses
- 2 cups brown sugar
- 3 squares chocolate
- 1 teaspoon roycq's vanilla
- 1 cup of molasses
- 1 cup grated choc- olate
- 4 cup butter
- half cold mark off
- vinegar
Directions
. 3 cups sugar, % cup milk, 1 cup chopped walnuts, 1 tablespoon butter, caramalize 1 cup sugar; then add milk; let all the sugar dis- solve, and add the other 2 cups sugar, and butter; cook until it har- dens in water; remove from the fire, and add nuts; pour on buttered pan and mark in squares.
CHOCOLATE CARAMELS NO. I.
2 cups granulated sugar, 2 tablespoons vinegar, 2 tablespoons butter, enough water to moisten the sugar; when nearlj^ done, which can be told by testing in cold water; add 1 cup grated chocolate and 2 teaspoons Royce's vanilla; put into buttered pans. Avhen half cold mark off with back of knife into squares. Mrs. W. J. Richards.
CHOCOLATE CARAMELS NO. II.
2% tablespoons butter, 1 cup molasses, 2 cups brown sugar, % cup milk, 3 squares chocolate. 1 teaspoon RoycQ's vanilla; put ingred- ients into kettle and boil until when tried in cold water, a firm ball may be formed in the fingers; add Royce's vanilla just after taking from fire ; turn into a buttered pan ; cool and mark in small squares.
Mildred J. Allen.
CHOCOLATE CARAMELS NO. III.
1 cup of molasses, 1 cup sugar, Vi cuji butter, 1 cup grated choc- olate ; boil until mixture drops hard in water.
Marie Schermerhorn.
CHOCOLATE CARAMELS NO. IV.
3 cups sugar, 1 1: <'"P molasses, V2 cup milk, % cake chocolate, I/4 cup butter; flavor with Royce's vanilla.
254 THE AVARREN COOK BOOK.