Rich Chocolate Caramels

1 C. sugar............................1 C. packed brown sugar

1/2 C. corn syrup.................1/2 C. half-and-half

2 (1oz.each) squares unsweetened chocolate

2 T. butter or margarine, cut into pieces

1 t. vanilla

Place sugars, corn syrup, half-&-half, and chocolate in a large heavy saucepan. Bring to boil, stirring to melt chocolate & dissolve sugar. Reduce heat to moderate & continue cooking, stirring occasionally, until syrup reaches 248° on a candy thermometer. (soft ball stage) Remove from heat. Quickly stir in butter & vanilla just until blended & butter melts. Pour into a well-greased 8" square pan. Cool; cut into small squares. If desired, top each square with a pecan half or almond slivers. Wrap individually in waxed paper, plastic wrap, or foil. Store in a cool, dry place. Yield: about 1-1/2 pounds caramels.

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