• 1/3 C. Butter
  • 3 C. White Sugar
  • 1/4 tsp. Vinegar
  • 1/4 C. Light Karo Syrup
  • 1 large can Evaporated Milk
  • 1/4 tsp. Salt
  • 1 tsp. Vanilla
  • Walnuts
  • 3 squares Chocolate

Brown butter, then melt chocolate squares into butter. Add sugar, vinegar, syrup, and milk. Bring to a boil and cook to soft ball stage. For best results, keep cover on saucepan most of the time to prevent crystallization. Stir just enough to keep from sticking to the bottom of the pan. Let cool. Add vanilla, salt, and nuts. Beat til thickened. Put in 8″ square pan. Cool until hardened.

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