Chocolate Cream Caramels

Melt twelve ounces of chocolate in a copper pan with a pint and a half of good cream and half a pint of fruit syrup well flavored with vanilla, then add a pound and a half of sugar. Stand the pan on a hot fire and when the liquid begins to boil stir it vigorously with a spatula until it reaches "large ball" (No. 171), then pour it on a slightly oiled marble to half an inch in thickness, securing the caramel within lightly oiled square iron rods laid in the shape of a square. This caramel takes a long while to cool; when cold remove the rulers, detach from the marble and cut it first into long bands half an inch wide, and these across in half-inch squares. As fast as the caramels are cut wrap each one in a piece of waxed paper.