Chocolate caramels

Ingredients 1 teaspoon butter, softened 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate, chopped 1-1/2 cups heavy whipping cream, divided Directions Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 248° (firm-ball stage). Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.