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Plain Chocolate Caramels

2 1/2 cups of sugar, 3/4 a cup of 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 Premium No. 1 Chocolate, 1 teaspoonful of vanilla extract. Put the sugar, pure corn syrup, 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 degree 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.