3 cups sugar
4 (1 oz. ea.) sq. chocolate
1/2 cup (1 stick) butter
1 cup milk
1 cup molasses
1 tsp. vanilla

Combine ingredients; cook until a small amount of mixture dropped in cold water forms a firm ball (244-248°F on candy thermometer).

Pour into buttered pan; cool. Cut into small squares; wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 100 pieces of candy.