Chocolate Caramels - cooking recipe

Ingredients

1 c. sugar
3/4 c. light corn syrup
3 oz. unsweetened chocolate
1/4 tsp. salt
1 1/2 c. cream

Preparation

Stir over high heat until the sugar is dissolved: sugar, corn syrup, chocolate, salt and 1/2 cup cream.
Bring the ingredients to the soft ball stage, 234\u00b0 over moderate heat.
Stir constantly. Add 1/2 cup cream.
Cook candy until it again reaches the soft ball stage, 234\u00b0.
Add 1/2 cup cream.
Cook to the firm ball stage, 244\u00b0.
Remove candy from heat to pour into an 8 x 8-inch buttered pan.
Do not scrape pan.
When candy is firm, about 3 hours later, invert onto a board and cut into squares.
Yields 1 pound.