|Sugar||1 1⁄2 Cup (24 tbs)|
|Water/Milk||1⁄2 Cup (8 tbs)|
|Light corn syrup||1 Tablespoon|
|Unsweetened chocolate square/2 envelopes no-melt unsweetened chocolate||2 , coarsely grated|
Place all ingredients except vanilla in a heavy saucepan with a candy thermometer, set over moderate heat, and stir once or twice as chocolate melts.
Boil without stirring until thermometer reaches 234° F. or until a little mixture dropped into cold water forms a very soft ball.
Remove from heat at once and cool without stirring to 120° F. (lukewarm); mix in vanilla and beat until thick and of good spreading consistency.