The book says its a thoughtful gift for the holidays and that it is rich and chewy.

Chocolate Caramels

2 1/2 c. white sugar
1 c. light corn syrup
1 c. water
1 c. light cream (or 1/2 c. heavy cream plus 1/2 c. half and half)
1 c. butter (2 sticks)
3 squares unsweetened chocolate
1 1/2 oz. piece paraffin (1 1/2 x 1 1/2 x 5/8" thick), cut in small pieces

Combine all ingredients in a 4-quart heavy saucepan. Stir and cook over medium heat until sugar is dissolved and butter and paraffin melted. Reduce heat to low and cook, stirring occasionally, until mixture reaches 240 degrees. This will take about 30 to 40 minutes. Continue to cook, stirring constantly and vigorously to prevent scorching, to the firm ball stage (248 degrees). (The entire cooking period will be 50-60 minutes.)

Remove from heat at once and pour into a lightly buttered 9" square pan. When candy starts to get firm, mark in 3/4" strips with a knife. When candy is cool and firm (about 3 hours), cut in strips with a knife. Remove strips from pan, one at a time; place on cutting board and with sharp knife, cut in squares or rectangles. Wrap individually in waxed paper. Makes about 10 dozen caramels or 2 1/4 pounds.

** To add walnuts to the recipe, from what I gather looking at the vanilla caramel recipe, you must add in 1/2 to 2/3 c. chopped nuts just before pouring into the 9" pan.