- 2 [1-ounce / 28-g each] squares unsweetened chocolate
- 2/3 cup [160 mL] warm milk
- 2 cups [500 mL] sugar
- 1 tablespoon [15 mL] corn syrup
- 2 tablespoons [30 mL] butter
- 1 teaspoon [5 mL] vanilla extract
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- Melt chocolate squares in warm milk.
- Stir in sugar and corn syrup.
- Cook over low heat, stirring until sugar is completely dissolved.
- Bring to a boil, cover and simmer for 3 minutes.
- Uncovered; cook, without stirring until mixture reaches 237°F [114°C] on a candy thermometer, soft ball stage in cold water.
- Remove from heat; stir in butter.
- Cool to 95°F [35°C]; stir in vanilla extract.
- Beat vigourously until no longer shiny.
- Pour into a buttered pan.
- Cut into pieces.
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