Chocolate Caramels

By Beido

Ingredients

• 1 c. granulated sugar
• 1 c. packed brown sugar
• 1/2 c. corn syrup
• 1/2 c. half and half
• 2 T. butter or margarine, cut in pieces
• 1 t. vanilla

Preparation

Step 1

Place sugars, corn syrup, half and half, and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248 degrees 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 8x8x2 inch pan. Cool; cut in small squares. If desired, top each square with pecan half or almond silvers Wrap individually in plastic rap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.