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CHOCOLATE CARAMELS |
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| Use one cupful of New Orleans molasses, two cupfuls of brown sugar, one-fourth cupful of milk, one cupful unsweetened chocolate, two ounces of butter, and a half teaspoonful of vanilla; mix all together, boil over a slow fire and test until it cracks when dropped into cold water; then pour out onto shallow pans to harden. When partly cold use a greased knife and cut into small squares. When hard break the caramels apart and wrap each in a waxed paper. | |||
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