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Combine
In a large saucepan mix sugar, corn syrup, chocolate,
salt, Carnation milk, and butter.
Bring
to a boil over medium heat. Cook, stirring constantly
until soft ball stage is reached - 236 degrees F. on
a candy thermometer. (Or drop a teaspoonful into a cup
of cold water - if it forms a soft ball then it is ready,
if it spatters apart it is not.)
Let
cool slightly, and stir in vanilla and nuts if desired.
Beat
until thick and creamy.
Turn
into a buttered pan (8 inch square or round pan) and
cut into squares.
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