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Classic
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page 242
and with a fork roll each one separately in the chocolate, which has in the
meantime been put in a bowl over the boiling teakettle and melted. Put on brown
paper to cool. Flavor with vanilla, if desired. This amount makes about fifty
drops.
CHOCOLATE CARAMELS
Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of
flour, and half a pound of bakers' chocolate. Butter your saucepan, put in the
sugar, molasses and milk, boil fifteen minutes; add butter and flour, stirred to
a cream, and boil five minutes longer; then add the chocolate grated, and boil
until quite thick. Butter tin flat pans, and pour in the mixture half an inch
thick, and mark it in squares before it gets hard.
CHOCOLATE CARAMELS
One pint of new milk, quarter of a pound of grated chocolate, and one cup and a
half of white sugar. Boil all these together until it will pull like candy; try
a little, and if stiff enough to pull, pour it on a buttered dish, and mark it
off in squares with a knife as it cools. It will break easily when cold.
CHOCOLATE KISSES
One-half pound of sugar, one ounce of finely-powdered chocolate. Mix the sugar
and chocolate together, and then mix it with the whites of four eggs well
beaten. Drop on buttered paper, and bake.
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