1 cup molasses (Grandma's)
2 cups sugar
1 cup hot water
2 (1 oz. ea.) sq. chocolate
4 tbsp. (1/2 stick) butter
1 cup chopped walnuts

Combine all ingredients except nuts; boil until mixture forms a soft ball in cold water (234-240°F on candy thermometer).

Add nuts; pour into a buttered pan. Candy should not be more than 1/2-inch thick.

Mark into squares before hardened.

Cooks Note: Use of a candy thermometer is recommended.