|Sugar||1 Cup (16 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Baking chocolate square||1 Ounce, coarsely chopped (unsweetened)|
Generously grease 9-inch square baking pan.
Combine sugar, corn syrup, water and cream of tartar in 2-quart measuring cup or bowl and mix well.
Cook on High until mixture boils, stirring once, about 5 to 10 minutes.
Continue cooking on High without stirring until candy thermometer registers 266°F (or until small amount of mixture forms ball hard enough to hold its shape but still pliable when dropped into very cold water), about 12 minutes.
Stir in chocolate, blending well.
Pour into prepared pan.
Set pan on rack.
Let stand until cool, at least 30 minutes.
Grease hands well and pull taffy until satiny and elastic.
Cut into pieces.
Wrap in waxed paper, twisting ends closed.
Store pieces of taffy in airtight container