3 c. sugar
2 sq. chocolate (or 4 tbsp. cocoa and 2 tsp. butter)
3/4 c. thin cream
3 lg. tbsp. corn syrup
1/4 tsp. salt

Combine above in a large saucepan. Stir to dissolve. Wipe sides of crystals, add candy thermometer. Bring to soft ball stage 245 degrees.

In mixer bowl combine:

2 tsp. vanilla
2 tbsp. butter

Add chocolate mixture slowly with mixer at high speed. Beat until it loses its gloss. Really stands in peaks. Pour quickly in a well buttered 8x8 inch pan.