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For us real chocolate lovers, dip the completely hardened caramels in melted chocolate and set on buttered cookie sheets or platters to harden again. Variations: sprinkle on crushed peppermint candies or ground pecans or other nuts.
1 cup of sugar
1 cup of molasses
1 cup of thick cream
1 generous Tablespoon of butter
4 ounces premium dark chocolate
extra chocolate for dipping (optional)
Mix together in a cast iron frying pan 1 cup of sugar, 1 cup of molasses, 1 cup of thick cream, one generous tablespoonful of butter, and four ounces of premium dark chocolate. Place on the stove and stir until the mixture boils.
Cook at a continuous boil, stirring frequently, until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.
When nearly cold, mark into squares. It will take less than half an hour to cook if cooked in an iron frying pan, at least twice as long if cooked in any other kind of pan. The caramels must be placed in the refrigerator or freezer to harden.
Kathryn Beich has been making easy chocolate candy with her kids and grandchildren for over 30 years.