Rich Chocolate Caramels

Servings: 1
Ingredients:

-Nancy Speicher DPXX20A
1 c  Granulated sugar
1 c  Brown sugar; packed
1/2 c  Corn syrup
1/2 c  Half-and-half
2    Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

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 248F 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
8×8x2′ pan. Cool; cut in 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. Makes about 1-1/2 pounds.
From Woman’s Day 3/15/79 Collector’s Cookbook - Chocolate