3 sq. unsweetened chocolate (3 oz.)
3 c. sugar
2 tbsp. corn syrup
1 c. Carnation evaporated milk, undiluted
3 tbsp. butter
1 tsp. vanilla

Cut chocolate over sugar into 2-quart saucepan. Add corn syrup and milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling. Cover and cook 2 minutes. Uncover and cook, stirring occasionally, to 234 degrees or until soft ball forms when a small amount is dropped into cold water.

Remove from heat. Add butter and let cool without stirring until mixture is 110 degrees or pan is cool enough to hold in palm of hand. Add vanilla and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares.