3 (1 oz. ea.) sq. unsweetened chocolate
2 cups white sugar
1 cup brown sugar
1/2 cup (1 stick) butter
1/8 tsp. salt
1 cup corn syrup (Karo)
1 cup cream
1 tsp. vanilla

Combine chocolate, sugars, butter, salt, syrup and cream; cover and boil for 5 minutes.

Uncover; boil slowly until firm ball stage is reached (244-248°F on candy thermometer), stirring constantly.

Remove from heat; add flavoring. Pour into greased 6x10-inch pan. Cool overnight; cut into 3/4-inch squares. Wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.