Chocolate Caramels

2 cups sugar
2 cups cream
¼ to ½ cup cocoa
1 cup light corn syrup
1 T butter
1 tsp vanilla

Combine sugar, syrup, cocoa, and half of the cream.  Cook to 237 degrees.  Add other half of cream slowly-don’t stop the boiling.  Then stir and cook again to 237 degrees then to 242-250 degrees.  Add butter and vanilla slowly.  Pour into buttered 9x9 pan.  Cool and cut into pieces.  Wrap in parchment paper.