Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sugar
     1/2  cup           light corn syrup
     1/2  cup           dark corn syrup
   1      cup           heavy cream
   1      tablespoon    margarine
   2      ounces        unsweetened chocolate

Preparation:

Makes 81 caramels 1. Stir together sugar, corn syrups and cream in a heavy 3-quart saucepan. 2. Cook uncovered over medium heat, stirring occasionally, until mixture registers 250 F. on candy thermometer (about 40 minutes), or until a small amount of syrup dropped into very cold water forms a ball that is hard enough to hold its shape, yet plastic. 3. Remove from heat; stir in margarine and chocolate until combined. 4. Pour into a greased 9 x 9 x 2-inch baking pan; cool 1 hour. 5. Cut into 1-inch squares. Vanilla Caramels (Variation) Follow basic recipe, but use 1 cup light corn syrup, 2 tablespoons margarine and 1 teaspoon vanilla. Omit dark corn syrup and chocolate. Signet Caramels (Variation) Follow basic recipe. After cutting caramels, press each firmly with a sealing wax stamp or cookie press.