Put into a saucepan a half cupful each of molasses, of white sugar and of brown sugar, a cupful of grated chocolate, and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-ball stage, then add a teaspoonful of vanilla and turn it onto an oiled slab between iron bars, or into a greased tin, having the paste an inch thick. Mark it in inch squares and cut before it is quite cold. Wrap each piece in paraffin paper.
Put into a saucepan one cupful of sugar and three quarters of a cupful of cream. Stir constantly over a hot fire until it reaches the hard-ball stage; remove from the fire, add a teaspoonful of vanilla, and turn it onto an oiled slab between iron bars, or into greased tins, the same as directed for chocolate caramels. For coffee caramels use a half cupful of cream and a quarter of a cupful of strong coffee. For maple caramels use a cupful of maple syrup in place of sugar, and omit the vanilla.