2 1/2 tb Butter
2 c Brown sugar
2 tb Molasses
1/2 c Milk, condensed
4 Chocolate, unsweetened, squares
1 tsp. Vanilla
1 c Nuts, chopped
Melt the butter, add the sugar, molasses and the milk and bring to a
Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted.
Boil until the caramel forms a soft ball when dropped in cold water.
Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares.
Recipe source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.