Chocolate Caramel Walnuts

This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909. Note it has an uncooked egg white, which shouldn't be given to young children, the elderly, or people with compromised immune systems.

• White of 1 egg
• 3 tablespoonfuls of maple or caramel syrup
• 1 tablespoonful of water
• Sifted confectioner's sugar
• 1 teaspoonful of vanilla extract
• 2 or more squares of Baker's Chocolate
• English walnuts

Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a particularly nice flavor.