2 c. sugar
1/4 tsp. salt
1/4 c. honey
4 oz. unsweetened chocolate
1 c. evaporated milk
2 tbsp. butter

Combine sugar, chocolate, salt and milk. Boil for 5 minutes. Add honey and cook to soft ball stage, 240 degrees on your candy thermometer. Add butter and let mixture stand until lukewarm. Beat until creamy; pour into a buttered pan. If desired stir in nutmeats after beating.