French Caramels

Directions

1. 1
   Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream ina heavy saucepan.
2. 2
   Cook over fairly high heat, stirring constantly, until sugar is dissolved.
3. 3
   Reduce heat to medium, and stirring occasionally, cook to soft-ball stage (238F).
4. 4
   Add another 1/2 cup of cream and bring to 238F again, this time stirring only a little.
5. 5
   Add the remaining 1/2 cup of cream and cook to 248F without stirring.
6. 6
   Remove from heat at once; pour into a buttered 8x4-inch pan.
7. 7
   Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy.
8. 8
   When the caramel is firm, turn it out onto waxed paper and cut into squares.
9. 9
   Leave plain or dip in Chocolate Coating.
10. 10
    Make sure caramels are room temp before you dipthem.
11. 11
    Wrap individually or keep in an air-tight container.