Chocolate Caramels

Old School Pastry | Chocolate Caramels

From 1908, here is a recipe for Chocolate Caramels.

Chocolate Caramels
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  1. 2 cups brown sugar, packed
  2. 1/2 cup molasses
  3. 1/4 pound grated chocolate
  4. 1/3 cup butter
  5. 1/3 teaspoon salt
  6. 1/2 cup cream
  7. 1 teaspoon vanilla extract
  8. 1 cup chopped nuts (pecans, walnuts, almonds, or Brazil nuts), optional
  1. Cook the sugar, molasses, chocolate, butter, salt, and half the cream in a heavy saucepan until 230 degrees F, thread stage.
  2. Add in the remaining cream slowly, and cook until 254 degrees F, hard ball stage.
  3. Remove from heat, and add in the vanilla, and nuts if using, and pour into a well-greased pan.
  4. When cooled to almost room temperature, mark into squares.
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  1. Audrey Hsays: Reply

    My mom made these all the time when I was growing up and called them “Smith College Caramels”. They’re delicious!

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