2 1/2 T Butter 2 c Brown sugar 2 T Molasses 1/2 c Milk, condensed 4 ea Chocolate, unsweetened, squa 1 t Vanilla 1 c Nuts, chopped 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.
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