Instructions: Cut the chocolate into small pieces and set aside. Combine the sugar and cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then cook for 6 minutes from the time it comes to a boil. Remove from the heat and add the chocolate and butter, stirring until melted. Add the vanilla.

Refrigerate until well chilled, but not solid. Stir vigorously with a wooden spoon until it is a soft spreadable consistency.

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