Plain Chocolate Caramels

plain chocolate caramels_page

2 1/2 cup of sugar,
3/4 cup of glucose. (pure corn syrup)
1/2 cup of butter.
1/8 teapoonful or cream of tartar
2 1/2 cups of whole milk (not skimmed)
2 1/2 oz of Baker’s Chocolate or similar
1 teaspoonlul of vanilla extract


[1] Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk.

[2] Do not let the mixture stop boiling while the milk is being added. Stir every few moments and cook to 248° F, or until when tested in cold water, a hard ball may be formed.

[3] Add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans.

[4] When nearly cold cut into squares.