Dakota Caramels

These caramels are flavored with molasses and brown sugar, and the recipe comes from the Rumford Complete Cookbook by Lily Haxworth Wallace, 1927.

1 vote

Print

Dakota Caramels

Ingredients

  • 2 cups brown sugar
  • 1 cup molasses
  • 1/4 pound grated chocolate
  • 1/3 cup butter
  • 1 cup milk
  • 1 cup shelled, chopped nuts

Instructions

  1. Put all the ingredients, except the nuts, into a large saucepan and cook 20 minutes over a low simmer.
  2. Test by dropping a little of the mixture into cold water. If it forms a firm ball remove from the fire, and add the chopped nuts.
  3. Pour into a greased pan.
  4. Cut into squares when nearly set.

Notes

Recipe adapted from The Rumford Complete Cook Book by Lily Haxworth Wallace, Rumford Company, 1927.

 

 

1 Comments

  1. Diana Williamssays: Reply

    These are fabulous.

Leave a Reply

Your email address will not be published. Required fields are marked *

TrackBack URL

http://oldschoolpastry.pastrysampler.com/dakota-caramels/trackback/

PAGE TOP