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Chocolate Caramels No 2

(Candies.) - (The Golden Age Cook Book)







One pint of fresh milk, three ounces of chocolate, grated, two pounds of

granulated sugar, half a teaspoonful of cream of tartar. Stir until

melted, then add half a pint of cream, cook until the mixture is brittle

in ice water, then turn into a pan well greased and mark in squares when

almost cold.











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