2. In a heavy 4-5 quart (4-5 L) saucepan, combine 2 cups "cream", corn syrup, sugar, and salt. Clip on candy thermometer. Turn on a radio or something, because you are going to be here a while. Bring to a boil over medium heat, stirring occasionally with a wooden spoon (this will take something like 15 minutes).

3. Cook, stirring constantly, until temperature reaches 220F/105C. Watch so mixture doesn't boil over.

4. Continue stirring and add chocolate and "butter"; keep mixture boiling and slowly add remaining 2 cups "cream".

5. Cook, still stirring, until temperature reaches 240F/115C (soft ball stage), keeping mixture at a low boil. This step took what seemed like forever. Martha says something about 60 minutes, and while Ii don't think it was quite that long, it might have been a half hour.

6. Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving. I recommend scraping the stuff from the bottom of the pan into a seperate dish and eating that about 10 minutes later so as to keep out of the pan while things set up. :)

7. To cut, spray a cutting board with cooking spray. Unmold caramel onto sprayed surface. Using a sharp knife, cut into 1 x 1.25 inch (2.5 x 3.25 cm) pieces. Wrap each in waxed paper or something similar.

Makes about 150.