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.