3 sqs. (3 oz.) unsweetened baking chocolate
3 c. sugar
1 c. evaporated milk
2 tbsp. white corn syrup
1 tsp. vanilla
3 tbsp. butter

Cut chocolate over sugar in a 2 quart heavy saucepan. Add syrup and milk. Stir over medium heat. Bring to boil; cover and cook 2 minutes. Uncover and cook, stirring occasionally to 234 degrees or until a small amount dropped in cold water becomes a soft ball. Remove from heat.

Add butter, do not stir, allow to cool to 140 degrees or until pan is cool enough to hold your hand on the bottom. Add vanilla and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares. Makes 1 3/4 pounds.