Author/Submitted by: The Kitchen Collection: Holiday Candies
white corn syrup
Combine sugar, salt, corn syrup and 1/3 cup cream in a saucepan. Boil until mixture registers 234 degrees on a candy thermometer. Add 1/3 cup cream and bring to boil again at 234 degrees. Add the remaining cream and boil to 234 degrees. Add evaporated milk, butter and bring to a boil again to 242 degrees. Reduce heat, stir in grated chocolate and vanilla. Mix well and pour onto a greased 9x9x2 inch pan. Cool. Cut into 1/2 inch squares and wrap individually. Makes 2 dozen.
Entered by Gayle Albert