2 c. sugar
4 oz. baking chocolate
1 c. cream
1 1/2 c. dark syrup
1/2 tsp. salt

Mix together and boil to 234 degrees on candy thermometer, stirring constantly. Add a second cup of cream and boil again to 234 degrees. Add a third cup of cream and boil to 242 degrees. Pour into 2 buttered 9"x13" pans. Cut in squares when cool and wrap in waxed paper.