Holliday Chocolate Caramels
1 Cup Granulated sugar
1 Cup Brown sugar; packed
1/2 Cup Corn syrup
1/2 Cup Half-and-half
2 Squares unsweetened chocolate ( about 2 oz )
2 tbs Butter or margarine cut in pieces
1 ts 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 8x8x2" 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.