Ribbon Caramels

Directions

1. 1
   Combine 1 1/4 cups sugar, 1/2 cup syrup, whipping cream, butter, and cream of tartar in a 2-quart saucepan. Cook over medium heat, stirring until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches firm ball stage (244°).
2. 2
   Remove from heat, and stir in grated chocolate and vanilla. Beat constantly with a wooden spoon until mixture is thick and creamy. Working rapidly, spread mixture evenly in two buttered 8-inch square baking pans. Mark top of warm candy into 1-inch squares, using a sharp knife. Set aside to cool completely.
3. 3
   Combine 2/3 cup sugar, remaining syrup, and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches firm ball stage (244°). Remove from heat, and stir in coconut.
4. 4
   Working rapidly, spread mixture evenly over top of chocolate mixture in one of the pans. Carefully remove remaining chocolate layer from other pan, and press, bottom side down, firmly on top of coconut mixture. Cool completely before cutting into 1-inch squares. Wrap each piece of candy tightly in plastic wrap or waxed paper.