Chocolate Caramels No. 2

• ½ lb. Maillard's chocolate
• ½ lb. granulated sugar
• ½ pin

Melt the chocolate, add sugar, cream, syrup, and when it begins to boil the butter. Stir constantly, test in cold water. This should then boil to the hard ball stage. Remove from the fire and pour on an oiled slab to the depth of ½ inch, cut in squares when cool, then wrap in paraffine paper.