Chocolate Caramels

2 cups granulated sugar
1 cup brown sugar, packed
1 cup dark corn syrup
1/2 cup cream
1/2 cup butter
3 squares unsweetened chocolate
1/8 teaspoon salt
1 teaspoon vanilla extract

Place all ingredients except vanilla extract in a heavy saucepan. Cover and boil for 5 minutes; uncover. Boil to firm-ball stage, 247 degrees F.

Remove from heat. Add vanilla extract. Add 1 cup chopped nutmeats if desired. Pour into a buttered 10 x 6-inch pan. When cold, cut into 1-inch squares. Wrap in wax paper.