2 1/2 tbsp butter
2 cup brown sugar
2 tbsp molasses
1/2 cup milk, condensed
4 each chocolate, unsweetened, squa
1 tsp vanilla
1 cup nuts, chopped
A Recipe for
Old Fashioned Caramels
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Old Fashioned Caramels is one of thousands in the Recipes-to-go Dessert Cookbook.
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If you enjoy this Old Fashioned Caramels Recipe - you should enjoy the recipe collections you can find on the websites below:
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Old Fashioned Caramels from the recipe cookbook of Recipes-to-go (Dessert)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and
pour into a greased pan. Cool a little and when fairly firm, cut in
squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Serves: 1
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