Dakota Caramels, A Rumford Complete Cookbook Recipe


2 cups brown sugar

1 cup molasses

1/4 lb grated chocolate (I used semi-sweet)

1/2 cup butter

1 cup milk

1 cup chopped nuts (I used pecans)


Put all the ingredients, except the nuts into a large pan. Cook at a medium to high heat to bring mixture to a boil. Stir often and continuously boil to bring mixture to a Firm Ball level, 244 to 248 degrees F, on a candy thermometer . After reaching the firm ball level, add in the chopped nuts and stir them in. Then gently pour the mixture into a greased baking sheet and let cool. Cut into bite sized squares when cooled. Wrap each square in wax paper to store.