This recipe appears to be written in Grammy's handwriting (her handwriting looked different when she wrote in fountain pen). It is undated, but I suspect this recipe pre-dates 1941 (the year she got married).
- 2 cups brown sugar
- 1 cup molasses
- 1/4 pound grated chocolate
- 1/3 cup butter
- 1 cup milk
- 1 cup chopped nuts
- Put all ingredients (except nuts) in a saucepan
- Cook until mixture reaches the firm ball stage* (245°F-250°F)
- Add nuts
- Pour into a well-greased plate [a glass Pyrex pan would be good]
- Cut in squares when cool
*If you aren't using a candy thermometer (which I highly recommend) you can test candy the old fashioned way using cold water. Click here to read all about testing candy using cold water.