2/3 c. butter
1/2 c. cocoa
2 c. sugar
1 c. packed brown sugar
1 c. light cream
1 c. light corn syrup
Chopped nuts; optional

Line 9 inch square pan with foil; lightly butter foil.

In a heavy 3 quart saucepan over low heat, melt butter. Add cocoa; stir until smooth. Remove from heat.

Add sugars, light cream and corn syrup; stir until well blended. Cook over medium heat, stirring constantly, until sugars are dissolved.

Continue to cook over medium heat, stirring occasionally, to firm ball stage, 250 degrees on a candy thermometer (or until syrup, when dropped into very cold water, forms a firm ball that does not flatten when removed from water).

Pour mixture into prepared pan. Spread nuts evenly over top, if desired, pressing down very lightly. Cool thoroughly. Remove from pan to wooden board; peel off foil. Cut into squares with a wet sharp knife.

Wrap individually in plastic wrap. Makes 5 dozen caramels.