Chocolate Caramels

Directions

1. 1
   Stir over high heat until the sugar is dissolved: sugar, corn syrup, chocolate, salt and 1/2 cup cream.
2. 2
   Bring the ingredients to the soft ball stage, 234° over moderate heat.
3. 3
   Stir constantly. Add 1/2 cup cream.
4. 4
   Cook candy until it again reaches the soft ball stage, 234°.
5. 5
   Add 1/2 cup cream.
6. 6
   Cook to the firm ball stage, 244°.
7. 7
   Remove candy from heat to pour into an 8 x 8-inch buttered pan.
8. 8
   Do not scrape pan.
9. 9
   When candy is firm, about 3 hours later, invert onto a board and cut into squares.
10. 10
    Yields 1 pound.