MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rich Chocolate Caramels
  Categories: Candies
       Yield: 1 servings
  
            -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
   8x8x2″ 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
  
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