Shelly's Recipe

CHOCOLATE CARAMELS

Category: Candy

1 cup sugar and packed brown sugar
1/2 cup corn syrup and half-and-half
2 (1 oz) squares unsweetened chocolate
2 tbsp butter, cut in pieces
1 tsp vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan and 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 the heat and quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8 inch square pan.

Cool and 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.