Chocolate Caramel
Take half a pint of rich milk, and put it to boil in a porcelain kettle; scrape down a square and a half of Baker’s chocolate, put it into a very clean tin cup, and set on the top of a stove till it becomes soft. Let the milk boil up twice. Then add, gradually, the chocolate, and stir both over the fire till thoroughly mixed and free from lumps. Stir in a half pint of the best white sugar powdered, and half a jill (or four large table-spoonfuls,) of molasses. Let the whole boil fast and constantly (so as to bubble,) for at least one hour or more, till it is nearly as stiff as good mush. When all is done add a small tea-spoonful of essence of vanilla, and transfer the mixture to shallow tin pans, slightly greased with very nice sweet oil. Set it on ice, or in a very cool place, and while yet soft mark it deeply in squares with a very sharp knife. When quite hard, cut the squares apart. If it does not harden well it has not been boiled long enough, or fast enough.