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Prep 10 mins
Cook 10 mins
- Mix butter, sugar, molasses and the milk in a heavy saucepan and bring to boiling.
- Add the chocolate and stir constantly until the chocolate is melted.
- Cook to the soft ball stage (234 to 240 degrees on candy thermometer), or until mixture forms a soft ball when a small amount is dropped into cold water.
- Mix in the extract and nuts and pour into a greased 8 x 8 x 2 inch pan.
- Cool and when fairly firm, cut into squares.