Recipe - Rich Chocolate Caramels

1 cup Granulated sugar
1 cup Brown sugar; packed
One half cup Corn syrup
One half cup Halfandhalf
2 Sq. unsweetened chocolate;
1 ounce each
2 tablespoon Butter or margarine;
cut in pieces
1 teaspoon Vanilla

Place sugars, corn syrup, halfandhalf and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until
syrup reaches 248F on candy thermometer (firmball stage). Remove from
heat. Quickly stir in butter and vanilla just until blended and butter
melts. Pour into wellgreased 8x8x2" pan. Cool; cut in small squares. If
desired, top each square with pecan half or almond slivers. Wrap
individually in plastic wrap or foil. Store in cool, dry place. Makes about
1One half pounds.