4 cups sugar
2 tbsp. butter
3/4 cup milk
1 (1 oz.) sq. chocolate

Combine all ingredients; cook until it forms a soft ball (234-240°F on candy thermometer).

Remove from heat; cool.

Beat well and pour into buttered pan.

Cut in squares when cooled.

Cooks Note: Use of a candy thermometer is recommended.

Makes 12 squares.