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1
Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan for easy lifting.
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2
Butter the foil and set aside.
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3
In a heave 3-quart saucepan, melt the butter over low heat.
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4
Add brown sugar, cream and corn syrup.
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5
Mix well.
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6
Cook over medium high heat until boiling, stirring constantly with a wooden spoon to disolve sugar (about 7 minutes).
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7
Avoid splashing sides of pan.
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8
Clip a candy thermometer to the pan.
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9
Cook over med heat, stirring frequently, until thermometer registers 248F (Mixture should boil at a moderate, steady rate over the entire surface for about 45 to 55 minutes to reach this stage).
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10
Remove saucepan from heat and remove thermometer.
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11
Immediately stir in vanilla.
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12
Quickly pour just a little more then half into prepared pan.
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13
Stir the melted and cooled chocolate into the remaining caramel mixture in the saucepan.
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14
Pour chocolate mixture over the caramel mixture in the baking pan.
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15
Gently zig zag a narrow spatula through mixtures to swirl.
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16
When caramel is firm, use the foil to lift it out of the pan.
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17
Use a buttered knife to cut candy into 1 inch squares.
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18
Wrap each piece in clear plastic wrap.
