PLAIN CHOCOLATE CARAMELS

2−1/2 cups of sugar,
3/4 cup of glucose, (pure corn syrup),
1/2 a cup of butter,
1/8 a teaspoonful of cream of tartar,
2−1/2 cups of whole milk, (not skimmed),
2−1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over
the fire, stir constantly, and when the mass has boiled a few moments,
gradually stir in the rest of the milk. Do not let the mixture stop boiling
while the milk is being added. Stir every few moments and cook to 248° F.,
or, until when tested in cold water, a hard ball may be formed; add the
chocolate and vanilla and beat them thoroughly through the candy, then
turn it into two bread pans. When nearly cold cut into squares.