Preparation:
Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, corn syrup, salt and chocolate in 2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasional to 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine.Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1-inch squares. To Microwave: Prepare pan as directed. Stir sugar, milk, corn syrup and salt together in microwavable 3-quart casserole. Add chocolate. Cover tightly and microwave on high 4 to 5 minutes or until bubbly and chocolate is melted. Stir thoroughly, using wire whisk. Microwave uncovered on medium-high (70%) 8 to 12 minutes, stirring every 4 minutes with wire whisk, to 234 degrees on microwave candy thermometer or until small amount of mixture dropped in very cold water forms a soft ball that flattens when removed from water. Continue as directed. |
