Instructions: In a 3-quart saucepan, combine sugar, milk, and butter and boil until mixture reaches 236 degrees F on a candy thermometer (soft ball stage).

Remove from heat and stir in remaining ingredients. Stir until chocolate is melted and mixture is well blended. Spread evenly into a buttered 9-inch square pan and cool until firm. Cut candy into pieces of desired sizes.

Store in an airtight container in a cool, dry place.

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