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Melt chocolate in saucepan over low heat.
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Add sugar and milk and stir until it boils.
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Cook without stirring until reaches 235 degrees (forms a soft ball when dropped in water).
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Remove from heat, add butter and let sit in a pan of cold water until cool.
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Add vanilla and beat until creamy.
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Pour into buttered pan and mark into squares.
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(4 tbsp of cocoa may be substituted for the chocolate)