Chocolate-Cream Popcorn

2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Corn syrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 ts Vanilla extract

Lightly grease large bowl; in it, place popped corn. In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy thermometer. Add margarine; when it is melted; add chocolate. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.