Aunt Caroline's Dixieland Recipes/Candy/Chocolate Caramels

by Emma McKinney

CHOCOLATE CARAMELS

⁠Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not sirup) and cream, half a cake of unsweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons vanilla, turn into a greased pan, and cut into squares as soon as it is cool.