Chocolate Caramels
1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty minutes.
Huyler’s Caramels
1/2 package of Baker’s unsweetened chocolate, 2 pounds brown sugar, 1 cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in pans and cut in squares.