2 cups sugar
2 squares unsweetened chocolate
2/3 cup evaporated milk
1/2 tsp. salt
1 tsp. vanilla
2 tbsp. butter
1/4 cup honey

In a heavy bottom medium saucepan, dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir over medium-low heat until well blended. Cover pan and heat to boiling point. Boil to soft ball stage (238°F) on a candy thermometer.

Remove pan from heat and cool to lukewarm (110°F). Stir in flavoring. Beat until mixture has thickened and is no longer glossy; mixture should hold its shape when dropped from a spoon.

Spread in a buttered 9-inch square pan and mark squares for easy cutting later.