Mix together in a granite-ware saucepan half a pint of sugar, half a
pint of molasses, half a pint of thick cream, one generous tablespoonful
of butter, and four ounces of Walter Baker & Co.'s Premium No. 1
Chocolate. Place on the fire and stir until the mixture boils. Cook
until a few drops of it will harden if dropped into ice-water; then pour
into well-buttered pans, having the mixture about three-fourths of an
inch deep. When nearly cold, mark into squares. It will take almost an
hour to boil this in a granite-ware pan, but not half so long if cooked
in an iron frying-pan. Stir frequently while boiling. The caramels must
be put in a very cold place to harden.