Chocolate Caramels
This recipe appeared in The Times in an 1881 article titled “Receipts.” The recipe was signed “Fanny.”
3 tablespoons unsalted butter, plus more for greasing the baking dish
41/2 ounces bittersweet chocolate, chopped (about 1 cup)
1 cup whole milk
1 cup molasses
1 cup sugar
1 teaspoon vanilla extract
Softened butter, for cutting the caramels.
1. Butter an 8-by-8-inch baking dish. Clip a candy thermometer to the side of a medium, heavy saucepan. Combine the butter, chocolate, milk, molasses and sugar in the pan and cook over medium heat, stirring constantly, until the mixture reaches 248 degrees on the thermometer. Do this slowly, scraping the bottom of the pan with a silicon spatula (or a wooden spoon) so the mixture doesn’t stick and burn.
2. Wearing an oven mitt, remove the pan from the heat and add the vanilla to the hot mixture. Give it a quick stir, then pour the mixture into the buttered baking dish.
3. As soon as the caramel is cool enough to handle, transfer it to a cutting board and use a buttered chef’s knife (or scissors) to cut the caramel into ¾-inch-wide strips, and then crosswise into ¾-inch pieces.
4. When the caramels are completely cool, wrap them individually in wax paper, or layer in parchment paper in an airtight container. Store in a cool, dry place for up to 1 month. Makes about 100 pieces.