Chocolate Caramels

• 1 cup granulated sugar 
• 1 cup brown sugar; packed 
• 1/2 cup corn syrup 
• 1/2 cup half and half cream 
• 2 squares unsweetened chocolate; 1 ounce each 
• 1 teaspoon vanilla 
• 1 tablespoon butter

Place sugars, corn syrup, half and half and chocolate in large heavy saucepan. Bring to a boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248° F on candy thermometer (firm ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well greased 8 x 8 x 2 inch pan. Cool; cut into small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. 

Yield: about 1 1/2 pounds 

ORIGIN: WOMAN'S DAY COLLECTORS COOKBOOK

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