2 Cups Sugar
2 Squares (oz.) Semi-Sweet Chocolate (comes in a box)
2 Tablespoons White Karo Syrup
2/3 Cup Milk
1/8 Teaspoon Salt
2 Tablespoons Stick Butter
1 Teaspoon Vanilla
Combine 1st 5 ingredients in pan. Cook until a few drops
will form a firm ball in cold water. (One you can pick up without it running through your fingers) 238 degrees on candy thermometer.
Remove from stove and cool for 15 minutes.
Add Next 2 Ingredients
Beat with hand mixer for about 5 minutes or until it
loses the glossy surface and starts getting a little thick.
Pour candy immediately into a buttered cookie sheet or pan.
If the candy hardens in the pan and cannot be poured, add a little milk, and beat until smooth.