2 1/2 T Butter

2 c Brown sugar

2 T Molasses

1/2 c Milk, condensed

4 ea Chocolate, unsweetened, squa

1 t Vanilla

1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a boil. 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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.