My search for chocolate in the Archives continues! Here’s a recipe for Chocolate Caramels.
Place a pound of loaf sugar in a clean pan, add half a pint of new milk, and as soon as it commences to boil a quarter of a teaspoonful of cream of tartar. Allow it to boil for just five minutes, then add four ounces of fresh butter and three ounces of grated chocolate. Stir continuously to prevent burning. Drop a little into cold water and if it crisps immediately and cracks quite clean, remove from fire. Add a desertspoonful of essence of vanilla, and stir well. Pour out on well oiled slab or dish, cut into squares, and when cool, wrap in greaseproof paper.
This recipe is in the ‘Confection’ chapter in a Recipe book copyrighted by Thomas James Holmes in 1924. This book would have been very handy for any household. As well as this recipe, Holmes gives concise instructions on what to do in any tricky situation. What should you do if someone is struck by lightening, bitten by a dog, or displaying symptoms of headlice? Consult with this handy little book, of course!
To demonstrate just how indispensable this book is, it even includes a recipe for chocolate! It goes like this:
An ounce of butter, a teaspoonful of Swiss milk, and two teaspoonsful of cocoa. Melt the milk and the butter in a tin, add the cocoa, and mix all three together. Have ready a pan of water, put a plate over, and place the tin on the plate for 20 minutes. let cool and cut into bars. Enough for 4 ounces of chocolate.
Could it be that I’ve struck gold? How would this compare with Lindt chocolate, I wonder?