We love these little chews for their decadent chocolatey flavor, shareability—and simplicity! If you don’t have a candy thermometer, just stir constantly and watch the mixture carefully to prevent it from burning.
Ingredients
½ cup (1 stick) Danish Creamery European Style Butter
1 ½ cups sugar
6 Tablespoons cocoa powder
1 cup light corn syrup
1 ⅓ cup (14 ounce can) sweetened condensed milk
1 teaspoon vanilla
Directions
Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, cocoa powder, corn syrup and sweetened condensed milk, stirring constantly.
Cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248° F (firm ball stage).
Remove from heat and stir in vanilla. Pour mixture evenly into the prepared pan.
When cool, turn candy out of pan and cut into ¾” squares.
Wrap individual pieces in 2 ¾ to 3″ squares of nonstick aluminum foil or waxed paper.
