Candy, Dorothy Lamalie

Ohio Chocolate Caramels

1/2 c. milk
1 c. sugar
3-1/2 oz. unsweetened chocolate, grated
1 c. molasses
2 T. butter

In saucepan, heat milk. Add sugar, chocolate and molasses. Stir mixture over medium heat until sugar has dissolved and chocolate has melted. Add butter. Do not stir after mixture begins to boil, for it will make it grainy.

Cook until hard ball stage. (This doesn’t take nearly as long as the American Caramels, and is much firmer.)

Pour into buttered 9″ pan. Cool and cut into pieces.