Chocolate Caramels

1 can Eagle Brand Sweetened condensed milk

1 cup light corn syrup

1 Tablespoon butter

1/8 teaspoon salt

2 (1 oz) squares unsweetened chocolate

1 teaspoon vanilla extract

In medium heavy saucepan, combine sweetened condensed milk, corn syrup, butter and salt. Cook over medium heat; stir constantly until temperature of mixture reaches 200°F on candy thermometer. Add chocolate, half a square at a time; stir until melted. Continue cooking over medium heat; stir constantly until temperature of mixture reaches 235°F on candy thermometer or until a little mixture dropped into very cold water forms a firm ball when removed from the water. Remove from heat; stir in vanilla. Pour into a 9x5x2¾ inch buttered loaf pan. Cool. Cut into pieces.

Makes about 1 pound.