Rich Chocolate Caramels

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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008