Chocolate Caramels

2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan.
Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248F.). Remove from heat.
Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares.