2 c. sugar
2 squares unsweetened chocolate, grated
2/3 c. evaporated milk
1/2 tsp. salt
1 tsp. vanilla flavoring
2 tbsp. butter substitute
1/4 c. honey

Dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage, 234 to 238 degrees. Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.