Chuckwagon: Chocolate Cowboy Caramels

Below is a candy recipe from the October 23, 1893 Albuquerque Evening Citizen.

Chocolate Cowboy Caramels – boil together a pound of white sugar, a quarter of a pound of chocolate, four tablespoons of molasses, a cup of sweet milk, and apiece of butter as big as a walnut. When it will harden in water, flavor with vanilla and pour on a buttered slab. When nearly cold, cut in squares.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.