2 c. white sugar
1 1/2 c. white Karo syrup
2 c. cream (I use whipping cream)
2 sq. Bakers unsweetened chocolate (grated)
1 1/2 c. chopped walnuts if desired
2 tsp. vanilla
9x14 inch buttered pan
1 c. real butter (do not substitute)

Put the sugar, corn syrup, 1 cup of cream and butter together in heavy pan--cook until the mixture boils vigorously, then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Note! I usually add 1/3 of cream at a time and still the mixture stops boiling; but I bring it back to a boil before I add the remaining cream. Boil until a hard ball may be formed by dropping a little in cold water.

Remove from the fire, add the chocolate, nuts and vanilla, stir until the chocolate is melted. Turn into buttered pan to make a sheet 3/4th inch thick. When nearly cold, turn from the pan and cut into cubes. Wrap individually in small squares of wax paper.

For vanilla caramels leave out the chocolate.

Note! The longer you boil the mixture the harder the caramels will be.