Preparation:
Combine milk and chocolate in mediumsize heavy saucepan; cook on low
heat until chocolate is melted. Add sugar, corn syrup and salt and
cook, stirring constantly, to boiling. Cook without stirring to 234
degrees on a candy thermometer. A teaspoon will form a soft ball when
dropped into cold water. Remove from heat at once. Add vanilla and
butter or margarine but do not stir in. Cool mixture in a pan to 110
degrees or until luckwarm; beat with wooden spoon until mixture thickens
and begins to lose its gloss. This will take about 15 minutes. Spread
in a buttered 8X8x2 inch pan. Let stand until set and cool; cut into
squares. Makes bout 2 pounds. |
