Chocolate Caramels

Makes 64 pieces.
Note: You’ll need a candy thermometer. If caramels become too firm to cut, soften slightly in microwave oven on medium-low power for about 2 minutes or warm in 200-degree oven for about 5 minutes. Recipe from Nestlé.
• 1 c. (2 sticks) butter
• 1 c. granulated sugar
• 1 c. packed dark brown sugar
• 1 c. light corn syrup
• 1 (14-oz.) can sweetened condensed milk
• 2 oz. unsweetened chocolate
• 1 tsp. vanilla
Line an 8-inch-square baking pan with foil, and grease.
Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245 degrees on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift caramels from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.