1 c. light cream
1 c. butter
2 c. sugar
3/4 c. light corn syrup
1/2 tsp. salt
3 oz. (3 sq.) unsweetened chocolate
1/8 tsp. cream of tartar
2 tsp. vanilla
almonds, pecans or walnuts (if desired)

Combine first 7 ingredients in heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook until candy forms a firm ball in cold water (245°F on candy thermometer). Remove from heat. Stir in vanilla. Pour in a 9 x 9 x 2-inch pan. Do not scrape pan. Nuts can be pressed into top, if desired. Let cool. Cut into 3/4-inch squares. Let dry. Wrap.

Makes 144 caramels.