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Chocolate Caramels
1-1/2 cups light whipping cream
1 cup sugar
3/4 cup light corn syrup
3 squares Semi-Sweet Baking Chocolate
1/4 teaspoon salt
Mix all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246 degrees when tested with a candy thermometer, stirring constantly.
Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with a sharp knife. Invert candy onto cool surface; turn over so marked side is up.
Cut candy into squares, using full length of long sharp blade of knife. Wrap each caramel in wax paper. Let stand in cool place overnight to set. Store at room temperature. Makes 24 servings, 2 squares each
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