Grandma’s Chocolate Caramels.
Combine over low heat. (Double boiler works best)
1 cup sugar.
3/4 cup white Karo syrup.
2 1/2 squares Baker’s chocolate.
1/4 tsp. salt.
1/2 heavy cream.
Stir constantly and boil to 234 degrees F. or soft boil stage. When it reaches this stage, add 1/2 heavy cream and again cook to soft ball stage. Add 1/2 cup heavy cream and cook to 242 degrees F. or firm ball stage. Add a cup chopped nuts, (Any type you desire), and pour at once into slightly greased 8" by 8" pan. Let stand until cooled. Turn onto cutting board or marble slab, countertop. Cut into even squares and wrap in parchment papers. Store in tins, containers.