Chocolate Caramels

1 cup butter or margarine

2 ¼ cups firmly packed brown sugar

1 cup light corn syrup

1 14-oz can sweetened condensed milk

1/3 cup cocoa powder

1 ½ teaspoons vanilla

Lightly butter foil-lined 9-inch square pan. Melt butter in a large heavy saucepan. Add sugar and corn syrup; blend well. Cook over medium-low heat until sugar dissolves and mixture is well blended. Stir in sweetened condensed milk and cocoa. Cook over medium heat, stirring constantly, until mixture reaches 240º on candy thermometer (soft-ball stage). Remove from heat; stir in vanilla. Pour hot mixture into prepared pan; cool. Refrigerate until completely set. With thin-bladed knife, cut caramel into pieces. Wrap individual pieces in waxed paper. Store in refrigerator. Makes 44 pieces, or about 2 ¾ pounds of candy.