3 (1 oz. ea.) sq. chocolate (or 3/4 cup grated Ghirardelli)
2 cups sugar
3/4 cup white corn syrup (Karo)
1/2 cup milk
1 tbsp. butter
1 tsp. vanilla

Boil first 5 ingredients until temperature reaches firm ball stage (244-248°F on candy thermometer). Remove from heat and add vanilla; let set 10 minutes.

Beat until it looses gloss and lightens in color and thickens. Turn into a buttered dish. Cut in squares.

Cooks Note: Use of a candy thermometer is recommended.