1 lb. sweet chocolate
1 (1 lb.) box dark brown sugar
1 1/2 cups (3 sticks) butter, softened
1 cup dark corn syrup (Karo)
2 cups milk
2 tbsp. vanilla

Combine all ingredients, Cook, stirring constantly for 45 minutes or until a hard ball forms in cold water (250-266°F on candy thermometer).

Pour into buttered pan. Cool and cut.

Cooks Note: Use of a candy thermometer is recommended.