1/3 cup sugar
1/8 cup corn syrup
1/4 c. water
2 1/2 oz. unsweetened chocolate
1/4 tsp. salt
1 tbsp. butter
1/4 tsp. vanilla

Combine first 4 ingredients in saucepan and cook over high heat, stirring almost constantly, until 260 degrees registers on candy thermometer or until a little mixture dropped in cold water forms a hard ball. Remove from heat. Add vanilla and butter; stir and pour onto a greased platter. When cool enough to handle, butter hands lightly and pull candy until light in color and too hard to pull further. Stretch into a long rope, 1/2 inch in diameter. Cut with scissors into 1 inch pieces; wrap in wax paper.

Makes 1 pound.