These Dakota Caramels are a perfect addition to make up as part of your holiday treats.
Growing up, my mom always made a large assortment of holiday treats from baking cookies, making caramels and toffees, and preparing chocolate-coated treats. I loved to help her with them, especially my favorites. We would make up trays of a mixture of all the goodies, and deliver them around to our neighbors. This Dakota Caramels recipe reminds me of those times making all the holiday treats.
The Dakota Caramels recipe is on page 208 of the Rumford Complete Complete Cookbook. Below is a photo of the recipe.
They have a delicious sweet molasses-nutty flavor to them.
Here is my version of the recipe:
Dakota Caramels, A Rumford Complete Cookbook Recipe
2 C. brown sugar
1 C. molasses
1/4 lb grated chocolate (I used semi-sweet)
1/2 C. butter
1 C. milk
1 C. 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° 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.
This old-fashioned recipe is easy to do and the caramels have a great blend of flavors.