2/3 cup milk or cream 2 Tbs. light corn syrup
2 cups sugar 2 Tbs. butter
2 ounces (2 squares) 1 Tsp. vanilla extract
unsweetened chocolate, 1 Candy thermometer
chopped
Combine mile, sugar, chocoalte, corn syrup, and butter in a saucepan and heat slowly, stirring until sugar is dissolved. Wash down any sugar crystals. Set candy thermometer in place and cook, stirring occasionally, until the temperature reaches 236 F (soft ball stage).
Add a few grains salt and the extract; cool, without stirring, to lukewarm (about 110 F).
Beat until creamy and mixture starts to lose its shine. Pour into buttered 8x8 inch square pan and mark into squares.
This makes about 1 1/4 pounds.
NOTE: If mixture becomes too stiff to pour, it may be kneaded, or a little cream may be added.
Presentation:
Cut into 1 inch squares and arrange on platter of your choice.
