2 cups of sugar
3/4 cup of milk
1 large tablet of bittersweet chocolate, or 80g
1 tablespoon of Karo syrup
2 tablespoons of butter or margarine
1 teaspoon of vanilla
2 cups of sugar
3/4 cup of milk
1 large tablet of bittersweet chocolate, or 80g
1 tablespoon of Karo syrup
2 tablespoons of butter or margarine
1 teaspoon of vanilla
Grease the sides of a 2-liter saucepan
Place the sugar, milk, chocolate, and Karo syrup in this saucepan
Heat over medium heat, stirring until the sugar dissolves, the chocolate melts, and the mixture reaches a boil
Cook until it reaches the soft-ball stage, stirring only if necessary
Remove from heat immediately
Add the butter and let cool to lukewarm without stirring
Add the vanilla
Beat vigorously until the mixture thickens and loses its sheen
If desired, you can add 1 cup of toasted and chopped pecans at this point
Spread in a small baking dish, greased
Mark off squares and cut when firm
If it does not set, add 1/4 cup of milk, heat to cook a little longer, and beat
If too hard, before placing in the baking dish, knead with hands until softens and puffs up slightly.
