Skilled Chefs

The International Jewish Cook Book: CANDIES AND SWEETS


Boil together two cups of granulated sugar, one-eighth teaspoon of salt and one cup of milk or cream, until when tried in cold water, it will form a soft ball (about eight minutes). Add one-half a cake of Baker's chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat until smooth and creamy; pour into greased pans; cool and cut in squares.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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