Review of last recipe - Hamburgers with a French Accent (photo above) - I bought very lean hamburg, and that's not my norm.  Although I feel I cooked the burger medium rare, it just wasn't juicy enough for my liking.  The sauce was quite good, so I have to admit it elevated a non-so-juicy hamburger.

TODAY'S RECIPE - RICH CHOCOLATE CARAMELS
Soft and chewy ...

Makes 1 1/2 lbs.

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup half-and-half
2 squares (1 oz each) unsweetened chocolate
2 tbsp butter
1 tsp vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan.  Bring to boil; stirring to melt chocolate and dissolve sugar.  Reduce heat to moderate and continue cooking; stirring occasionally until syrup reaches 248 degrees on candy thermometer (firm-ball stage).

Remove from heat and quickly stir in butter and vanilla just until blended and butter melts.  Pour into well greased  8"x 8"x 2" pan.

Cool; cut into small squares.  If desired, top each square with pecan half or almond slivers.  Wrap individually in plastic wrap or foil.  Store in a cool, dry place.