2 c. light brown sugar
2/3 c. milk or cream
2 sq. chocolate, optional
1/8 tsp. salt
2 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla

Put the sugar, milk, chocolate, salt and corn syrup in a medium saucepan. Stir over low heat until sugar is dissolved. Increase heat; cook until candy thermometer registers 236 degrees (soft ball stage). Stir the mixture constantly to prevent the milk from curdling.