Caramels

Lightly oil bottom and sides of large, heavy saucepan.

In pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.

Bring mixture to a boil over medium heat stirring constantly.

As soon as it reaches boiling point, slowly stir in remaining 1 cup cream.

Continue to cook, stirring steadily until mixture reaches 232°F.

At this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.

Add chocolate and continue to cook and stir.

until temperature reaches 242°F.

Remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).

Pour into ungreased (yes I said ungreased) 8-inch square pan.

Do not scrape bottom of pan--I usually end up having a bit at the bottom that I don't want mixed in with the rest.

Cool to room temperature and then stick the pan in the freezer for several hours.

After it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.

If it doesn't, it needs to get a bit harder in the freezer.

Let caramel come back to room temperature.

Peel off plastic wrap and cut into 1-inch pieces.

Wrap pieces in small squares of waxed paper.