| 1 | Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. |
| 2 | Add sugar, corn syrup and salt and cook, stirring constantly, to boiling. |
| 3 | Cook, without stirring to 234f on a candy thermometer. |
| 4 | (a teaspoonful of syrup will form a soft ball when dropped into cold water). |
| 5 | Remove from heat at once. |
| 6 | Add vanilla and butter or margarine, but do not stir in. Cool mixture in pan to 110°F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. |
| 7 | (this will take about 15 minutes). |
| 8 | Spread in a buttered 8x8x2" pan. |
| 9 | Let stand until set and cool; cut into squares. |
| 10 | Makes about 2 pounds. |
