same as vanilla caramels, but add:
to the ingredients prior to cooking
Cook over medium heat until the sugar is all dissolved. Turn down the heat and stir occasionally while cooking at a slow even boil. (If it starts sticking to the bottom of the pan you're not stirring enough.) Wipe any sugar crystals from the side of the pan with a damp napkin or piece of cheesecloth on a fork. When the temperature reaches 240 F stir continuously until the final teperature is reached and remove from the heat. Cook to 248 F for firm caramels or to 246 F for softer ones.
mix in:
Pour into a very lightly buttered eight inch square pan (caramels get greasy feeling very easily, so the less butter the better - but you need enough so they will come out of the pan.) Mark into 3/4 wide strips as it hardens, and when cool cut into squares. Use heavy scissors with the blades kept clean by dipping them into hot water to cut the candy. Wrap the pieces individually to keep them from getting sticky.