Chocolate Caramels
J Jib of ground chocolate, i 2oz of fresh butter. ) loz of sugar. 1 teacupful of cream. Mix these ingredients together until they become paste, boil them, stirring carefully all the time. Test by putting a little in cold water, and if it crackles it is ready to pour into a buttered dish. , When nearly cold mark into squares with a buttered knife. Coffee caramels are made in exactly the same way, but substituting coffee for chocolate. Use 2oz of coffee in as little water as possible, straining twice through very fine muslin, and go ahead as if you were making chocolate caramels.
Almond Rock lib of sugar. Jib sweet almonds. Grease a saucepan with butter. Add brown sugar moistened with very little water, boil it until it snaps when tested in water, then add almonds and flavour with a few drops of essence of lemon.
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https://paperspast.natlib.govt.nz/newspapers/CHP19390316.2.25.6
Bibliographic details
Press, Volume LXXV, Issue 22661, 16 March 1939, Page 3 (Supplement)
Word Count
148Chocolate Caramels Press, Volume LXXV, Issue 22661, 16 March 1939, Page 3 (Supplement)
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