This is a magazine pull-out recipe card that was published by Family Circle in 1966 and found in a large collection. Recipe is typed below along with a scanned copy.
CHOCO-CARAMEL TOP HATS
OTHER FAVORITES–Candy
Almost like magic, packaged caramels turn into the richest sweet-tooth tempter
Makes about 5 dozen
1 package (14 ounces) caramels
1/4 cup cream for whipping
1 can (8 ounces) walnuts (2 cups)
6 squares semisweet chocolate
- Unwrap caramels and combine with cream in the top of a medium-size double boiler. Heat over simmering water about an hour; stir until creamy-smooth. Break walnuts coarsely and stir in.
- Drop by teaspoonfuls, 1 inch apart, on buttered cooky sheets. Let stand at least an hour, or until firm.
- While caramel mixture cools, wash top of double boiler, then heat semisweet chocolate over hot water until partly melted; remove from heat; stir until completely melted.
- Drop, 1/4 teaspoonful for each, onto top of caramels; spread slightly. Let stand until firm.
Family Circle