Source:

contributed to Country women by Connie Korbel,

Serves/Makes: 2 1/4 pounds

Ingredients

• 2 tbsp (30 ml) butter or margarine
• 1 1 oz (28 grm). square unsweetened chocolate
• 3 cups (700 ml) sugar
• 1 cup (225 ml) milk
• 1/4 cup (60 ml) honey
• 1/8 tsp (1 ml) salt
• 1 tsp (5 ml) vinegar
• 1 tsp (5 ml) vanilla extract
• 1 12 oz (336 grm). bag semisweet chocolate chips
• 1 tsp (5 ml) shortening
• 3 cups (700 ml) chopped walnuts

Preparation

• In a heavy saucepan, melt butter and chocolate over low heat.
• Add sugar, milk, honey and salt.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and continue to boil for 2 minutes. Uncover and cook, without stirring until a candy thermometer reads 240 degrees(soft-ball stage).
• Remove from heat; stir in vinegar. Let cool to 110 degrees (45 C.).
• Add vanilla, beat vigorously by hand until mixture thickens and loses its gloss, about 8-10 minutes.
• Turn onto a buttered baking sheet and let stand until cool enough to handle.
• Knead for 2 to 3 minutes.
• Shape into 4 in. X 1 1/2 inch rolls.
• Place on waxed paper-lined baking sheets.
• Chill for 3 to 4 hours.
• Melt choclolate chips and shortening in a double boiler or microwave-safe bowl.
• Dip rolls in chocolate; roll in nuts.
• Place on waxed paper-lined baking sheets and chill until firm.
• Cut into 1/4 in slices.

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