2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate
Preparation
Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.
Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F (114 deg C), the soft ball stage. (When a teaspoonful is dropped into a saucer of cold water, it forms a soft ball)
Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set.
Cut into small squares.
